Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Reduced Fat Moist Sweet Cornbread Recipe
    Lost? Site Map

    Reduced Fat Moist Sweet Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Heather U.'s Note:

    I adapted this from a recipe by "billy" dated 9/22/03 somewhere on the web. He called it "El Torito Corn Bread with Masa Harina" and the last instruction read: "Serve warm on a cool morning by the beach in Guadalajara with a dark-eyed cutie named Esmerelda after a night of drinking charro negros and shots of Cuervo. Mmmmmm!". Wow! That doesn't really suit my mid-30s-married-with-child lifestyle, so I served it this Sunday morning in the suburbs with a brown- (DH) and red-haired cutie (DS) after an early night of popcorn and movie rentals. It's fabulous, moist, and sweet (definitely not a Southern corn bread!), and not too bad on the nutrition end of things. One serving contains 168 calories, 4.2 g protein (10% of calories), 7.0 g fat (36%, 2.8 g saturated), and 23.5 g carbohydrates (54%). Prep and cooking times are wild guesses.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit; grease an 8" square baking pan.
    2. 2
      In food processor bowl fitted with steel blade, beat butter, Neufchatel cheese, and lecithin until fluffy.
    3. 3
      Add the egg whites and beat for about 30 seconds.
    4. 4
      Add barley malt syrup (or honey), splenda, 1/2 cup of the corn kernels, the milk, and the cornstarch; puree these together.
    5. 5
      In medium bowl, combine the remaining dry ingredients (masa harina, corn meal, gluten, baking powder, and salt) with a whisk, making sure that everything’s incorporated well.
    6. 6
      Pour the wet ingredients into the dry ingredients, and add the remaining 1/2 cup corn kernels; fold gently to combine; don’t go too rough on the batter because you don’t want the gluten to develop or the bread will be tough.
    7. 7
      Transfer the mixture to your greased pan, and bake until it reaches an internal temperature of 185 degrees F; I used a probe thermometer so I don’t know exactly how long it took; probably about 40 minutes; look for a golden color, and a firm center.
    8. 8
      If you can manage to do so, let stand 15 mins before cutting.
    9. 9
      Additional Chef Notes: The cornstarch and liquid lecithin help bind the ingredients and retain moisture, two roles normally played by fat, some of which has been eliminated in this recipe;"Masa harina" is the corn flour that is used to make delicious authentic corn tortillas-- the flavor is entirely different from wheat-based (for example, all-purpose) flours; This recipe calls for gluten since neither corn flour nor corn meal have gluten in them naturally, the protein in wheat that helps impart structure, and lets your bread rise better; My guess is that if you omit the cornstarch, liquid lecithin, masa harina, and gluten, your bread won't be as moist or flavorful.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on July 29, 2004

      55

      If this pan of cornbread wasn't covered with plastic wrap I think the cornbread would just float away, it's that light. I love sweet cornbread so this was just perfect for my taste. I don't know what light butter is and couldn't find it at the grocers (I used regular) and I didn't want to invest in lecithin as I use fish oil capsules as a daily supplement so I substituted olive oil for the lecithin. Everything else I did per the recipe. It took 30 minutes to bake. I can't wait for another piece. Thanks for your efforts to make this healthier and for the nutrition information, Heather U.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Reduced Fat Moist Sweet Cornbread

    Serving Size: 1 (103 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 324.4
     
    Calories from Fat 268
    82%
    Total Fat 29.8 g
    45%
    Saturated Fat 6.5 g
    32%
    Cholesterol 8.5 mg
    2%
    Sodium 452.4 mg
    18%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.7 g
    3%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    neufchatel cheese

    barley malt syrup

    vital wheat gluten

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes