Low-Fat Cornbread

READY IN: 45mins
Recipe by Marg CaymanDesigns

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!

Top Review by Noor.Khalid

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!

Ingredients Nutrition


  1. Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
  2. Pour into a greased 8-inch square baking pan.
  3. Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.

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