Low Fat Cornbread

"Delicious cornbread that won't clog your arteries. I've adopted this recipe as it didn't have a loving owner. I have made it myself and you can read my comments in my review! I have updated the cooking time and added optional ingredients."
 
Download
photo by Mika G. photo by Mika G.
photo by Mika G.
photo by Mika G. photo by Mika G.
photo by mikey  ev photo by mikey  ev
photo by mikey  ev photo by mikey  ev
photo by PaulaG photo by PaulaG
Ready In:
25mins
Ingredients:
9
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 degrees F.
  • In a medium mixing bowl, combine dry ingredients.
  • Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
  • Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
  • Bake for approximately 20 minutes.
  • Best served warm.

Questions & Replies

  1. What is the nutritional info for this recipe? Thanks.
     
Advertisement

Reviews

  1. This was pretty darn good, and I was happy it didn't require a lot of ingredients. I made it because my husband requested cornbread and I didn't have my usual mix, but I did have a bunch of cornmeal on hand (no idea how old it is, but it seemed to be okay). I didn't add the corn or the jalapenos - didn't want to freak out my husband, plus I was serving it with jambalaya which is spicy enough. I ended up adding about 3 tablespoons or so of skim milk because my batter was REALLY thick. I cut the sugar to 3 tsp. I baked mine in a loaf pan for about 40 minutes or so, and it turned out pretty darn good, although not as crumby as the cornbread I get from a package. Nonetheless, the husband was happy! Thanks for the recipe.
     
  2. Best low fat cornbread yet! I also used less than 1/2 whole wheat flour, and 1/4 c unsweetened applesauce in place of part of the yogurt. You'd never know it was low fat.
     
  3. Seriously good cornbread that is a bit chewy in a good way. Definitely keeping this for future. I found this recipe by circumstance -- didn't have any of the usual buttermilk so googled for a recipe that didn't require it. <br/><br/>I made mine with a high quality cornmeal and I used greek-style plain nonfat yogurt because that was what I had in my fridge. I used a bit of honey instead of 1/4 c sugar. (Did not have kernel corn or jalapeños but will try those in the future.)
     
  4. It was okay. It's chewy and sweet and certainly easy to prepare. BUT, it's only good hot with some extra Brummel and Brown slathered on. I guess if I weren't looking for a closer taste to traditional cornbread, I'd be happy with it. I wanted something to break up into my greens, and this just doesn't do the trick. I'm so sorry. I wanted to give a good review, but for me (and I am from the deep south), it's just not a substitute for cornbread.
     
  5. I have never reviewed a recipe before but here goes...This bread turned out EXCELLENTLY. I brought it to a dinner party last night and everyone loved it. I was intrigued by cooking the bread in a cast iron pan...it reminded me of the no knead bread that I cook in the dutch oven. The only complaint that I read before making the bread was that it was slightly dry. This is what I did to compensate for it being reportedly dry:<br/><br/>1. I used liquid honey instead of sugar (i used what was called for)<br/>2. I used creamed corn instead of niblets (i actually ended up using 3/4 of a normal sized can) <br/>3. I used a cast iron dutch oven with a lid to cook the bread in....I preheated the oven to 400 with the dutch oven inside. Once the oven was preheated I pulled out the dutch oven and lined it with parchment paper...trimmed it so that the lid would fit. I then dumped the batter inside of the dutch oven...replaced the lid and placed it in the oven. ****USE OVEN MITS WHEN PUTTING IN THE PARCHMENT PAPER*** I let the bread cook for 20 mins and then checked it...it was not done (I am assuming because it was cooked with the lid on??) Anyways, I let it cook for another 5 mins and then took the lid off and let it cook for another 5 after that to let the top brown up. It was perfect!! Depending on your oven it may be too much or too little...just keep checking. <br/><br/>Another tip I would suggest...if you feel your batter is too thick keep adding the cream corn to the batter a little at a time. It worked for me. <br/><br/>ENJOY!!
     
Advertisement

Tweaks

  1. Seriously good cornbread that is a bit chewy in a good way. Definitely keeping this for future. I found this recipe by circumstance -- didn't have any of the usual buttermilk so googled for a recipe that didn't require it. <br/><br/>I made mine with a high quality cornmeal and I used greek-style plain nonfat yogurt because that was what I had in my fridge. I used a bit of honey instead of 1/4 c sugar. (Did not have kernel corn or jalapeños but will try those in the future.)
     
  2. Best low fat cornbread yet! I also used less than 1/2 whole wheat flour, and 1/4 c unsweetened applesauce in place of part of the yogurt. You'd never know it was low fat.
     
  3. I made mini corn muffins. Great, moist low-fat and simple. I replaced the sugar with agave nectar and the sweetness was just right!
     
  4. Great recipe. The fresh corn seems really necessary to me. I made the following changes according to my stuff on hand: maple syrup instead of sugar, and reduced the yogurt by that amount; liquid egg whites; fresh corn shaved off the cob (uncooked), and a generous sprinkle of brown sugar over the top for a sweet crunch. Halved the recipe and cooked for 25 min in toaster oven.
     
  5. This was too good to be low-fat! :) I used fat free sour cream instead of yogurt since that's what I had on hand. Also, I added a handful of low fat cheese, used Splenda and egg substitute. Next time I will use mexicorn instead of regular corn for the added color.
     

RECIPE SUBMITTED BY

Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes