Prep 10 mins
Cook 20 mins
I wanted cornbread for dinner and was having a hard time finding a good low fat recipe. Many included corn kernels and my family won't eat that in cornbread! I came across this one in a Weight Watchers cookbook, though this recipe was listed in order for you to make it to use in cornbread stuffing. Therefore I was worried that it would not be good to eat on its own. But it was tasty! And it does not have the funny consistency that some fat free baked goods do. It makes 12 servings and each serving is only 2 WW points!
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups skim milk
- 2 large egg whites, lightly beaten
- Preheat your oven to 400 degrees and spray an 8x8 (or 9x9) inch pan with cooking spray and set aside.
- In a bowl mix the cornmeal, flour, baking powder, and salt.
- Add the milk and the egg whites, stirring just until combined.
- Pour into the pan and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
It needs some work....I'm adding 1/2 cup of creamed corn, or put 1/2 of canned corn in a processor and blend it. Then I'm adding 1/2 cup of sugar and 2 tbs liquid Olivio pump spray to the mix. It should improve the "corn" flavor and add more of a palette pleasing taste.
I just made this cornbread, and it is delicious! I used medium grind cornmeal, whole wheat flour, skim vanilla soy milk, and added 1/4 c. sugar substitute. I like the texture, and how puffy/soft it became. Wonderful! I will definitely make this recipe again.
This was pretty good for low cal and low fat. I wouldn't make it for company or a special occassion, but will keep this recipe to make for everyday. The only change I made was to add 1/4 c splenda.