Prep 10 mins
Cook 35 mins
We love cornbread, but a lot of recipes are either too dry or too high in fat for my liking. I played around with one of our favorite recipes to try and come up with a balance between the two. I was pleased with the results. The family loves the cornbread, and I can eat it guilt free!
- 1⁄2 cup yellow cornmeal
- 1 1⁄2 cups flour
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons vegetable oil
- 1⁄4 cup light butter, melted
- 2 eggs, beaten
- 1 1⁄4 cups low-fat milk
- Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
- Pour into a greased 8-inch square baking pan.
- Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.
This was a great recipe for six of my Texas-sized muffin cups. I did make some modifications: 1 cup applesauce for the oil and butter, 1/2 cup Egg Beaters for the eggs, and added 1/4 cup ground flaxseed and 1 cup dried cranberries. Baked for 30 minutes. I was very satisfied with these muffins and am looking forward to serving them for breakfast. Thanks for posting, Marg!
Wow! This cornbread did not taste low fat. Really moist and delicious...will be making again for sure!
This was delicious. Made exactly as directed and baked in a muffin tin. The recipe produced 12 muffins. Baked perfectly. The texture was a bit spongy, but that may have been from not baking in a pan. This is more flour to cornbread ratio than I would prefer, I'm wondering if I could adjust the flour to cornmeal ratio> I did use eggs, but when I make it again, will use Egg Beaters to reduce more fat. Very nice recipe.