Moosewood Restaurant Almost Fat-Free Cornbread

Total Time
Prep 20 mins
Cook 25 mins

We are trying to cook healthier this year. This cornbread uses cooked pumpkin, squash or sweet potato puree. A 4 oz. or 41/2 oz. jar of baby food (check to make sure it is just puree) works well in this recipe. This gives the cornbread a deep golden color.


  1. Preheat oven to 350°F
  2. Prepare an 8 inch square baking pan with cooking spray.
  3. In a large bowl, beat the brown sugar, egg white, yogurt or buttermilk, and pumpkin until frothy.
  4. Sift the cornmeal, flour, salt and baking powder into the mixing bowl.
  5. Gently fold the dry ingredients into the wet ingredients until just mixed.
  6. Pour the batter into the oiled pan and bake, uncovered for 20 to 25 minutes.
Most Helpful

A nice cornbread for being low fat. I used buttermilk and pumpkin puree since that is what I had on hand. Next time I will use sweet potato puree and I think enjoy the flavor a little more. Served this with Dancer's Colorful Bean Stew Casserole for a quick weekday meal.

lauralie41 October 31, 2007

For not having any fat, this is a very good cornbread. I used a 4 oz container of the baby food sweet potatoes and nonfat yogurt. Went very well with homemade soup.

PaulaG October 03, 2007