Cornbread in a Round (Low-Fat)

Total Time
Prep 10 mins
Cook 20 mins

This comes from The New Dr. Cookie Cookbook. It's a low-fat cookbook filled with cookies, muffins, cakes and breads. I like it because it tastes moist and doesn't make a mess when eaten.


  1. In one bowl mix cornmeal, flour, baking powder and salt. Set aside.
  2. In another bowl beat egg, honey and oil with an electic mixer until smooth.
  3. Add the milk, beat again.
  4. Stir in, by hand, the cornmeal mixture until just combined. It will be lumpy.
  5. Pour into a 9 inch pie plate that's been sprayed with cooking spray or a 9 inch greased cast iron skillet.
  6. Bake at 350 degrees for 20-30 minutes or until lightly browned and a toothpick insterted in the center comes out clean.
  7. Serve hot.
Most Helpful

I'm not sure where I went wrong. This didn't turn out well for me. I'm not sure what I did wrong or what I omitted. I will come back and retry and update my review later.

PaulaG April 18, 2010

I made this exactly as written and it was wonderful! We're still eating on it 2 days later (since it made so much and it's just the 2 of us). Going in keeper file. Thanks!

nemokitty March 30, 2009

This was good cornbread. Very moist and tasty. I liked the nutritionals, but I would have liked a more corn taste.

MsSally January 16, 2009