WEIGHT WATCHERS LIGHT & HEALTHY CLASSIC CORNBREAD
Steps:
- Position an oven rack in the center and heat your oven to 400F degrees. Spray an 8-inch square (or 9-inch round) baking pan with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a small bowl, beat together the buttermilk and egg until they're well blended.
- Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don't overmix or your cornbread will be tough.)
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
- Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
- Cut into 12 pieces.
- Serve warm.
Nutrition Facts : ServingSize 1 /12 of recipe, Calories 102 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, Fiber 1 g
HEALTHIER LOW FAT CORNBREAD
This Healthier Low Fat Cornbread is a wholesome alternative to traditional cornbread! It's light and tender and rivals any sweet cornbread recipe, with less fat and calories!
Provided by The Ultimate One-Pan Oven Cookbook, by Julia Konovalova © Page Street Publishing, 2018
Categories Baking Side Dish Snack
Time 50m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
- Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
- Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
- Add the cheese, jalapenos and corn (if using), and stir to combine.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
- Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.
Nutrition Facts : ServingSize 1 serving, Calories 237 kcal, Carbohydrate 26 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 250 mg, Fiber 2 g, Sugar 2 g
THE ULTIMATE HEALTHY CORNBREAD
This easy cornbread recipe tastes just like traditional ones-but with none of the guilt! It's tender, lightly sweetened, and perfect for serving with soup, chili, game day spreads, or anytime you're craving comfort food. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.
Yield 16 squares
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey. Alternate between adding the cornmeal mixture and milk, beginning and ending with the cornmeal mixture, and stirring just until incorporated. (For best results, add the cornmeal mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Bake at 350°F for 18-20 minutes or until the edges begin to turn golden and the center feels firm to the touch. Cool in the pan for at least 10 minutes before slicing and serving. (For the best texture, let it cool completely to room temperature.)
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
LOW CARB CORNBREAD
This low carb 'cornbread' contains no corn at all, but you'll fool everyone that tries it! The flavor and texture are spot on! Just 1 net carb per slice!
Provided by Karly Campbell
Categories Staples
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
- Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
- Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
- Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
Nutrition Facts : Calories 167 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, ServingSize 1 slice, Sodium 291 milligrams sodium, Sugar 1 grams sugar
LOW-FAT CORNBREAD
"I love corn bread, and I think this version is much better than traditional ones," remarks Heather Andersen of Tucson, Arizona. "Served warm, it's moist yet low in fat," she promises.
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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.
Provided by -Sylvie-
Categories Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- 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.
EASY LOW FAT CORNBREAD
Make and share this Easy Low Fat Cornbread recipe from Food.com.
Provided by Chef Larz in Pennsb
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in mixing bowl.
- Add egg and buttermilk and blend well.
- Spread into an 8x8 baking dish sprayed with vegetable spray or spoon into prepared muffin tins and bake in a 400 degree oven for 20-25 minutes or until toothpick inserted near center comes out clean.
CORNBREAD (LOW FAT)
This is an adopted recipe and is a lowfat twist on southern cornbread. I still prefer my regular skillet cornbread, but if low fat is one of your requirements you might like this one.
Provided by Susie D
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Beat egg whites until soft peaks form.
- Mix dry ingredients together in bowl.
- Stir in yogurt.
- Fold in the egg whites.
- Mix well.
- Bake at 400 degrees in 8" square or round pan. (I used a cast iron skillet sprayed with cooking spray) for about 20 minutes.
Nutrition Facts : Calories 105.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 230.4, Carbohydrate 21.5, Fiber 1, Sugar 5.9, Protein 3.7
LOW-FAT CORNBREAD
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!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 219.2, Fat 8.4, SaturatedFat 3.2, Cholesterol 55.5, Sodium 247.9, Carbohydrate 30.6, Fiber 1.1, Sugar 9.3, Protein 5.5
CORNBREAD IN A ROUND (LOW-FAT)
This comes from The New Dr. Cookie Cookbook. It's a low-fat cookbook filled with cookies, muffins, cakes and breads. I like it because it tastes moist and doesn't make a mess when eaten.
Provided by cookee monster
Categories Quick Breads
Time 30m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- In one bowl mix cornmeal, flour, baking powder and salt. Set aside.
- In another bowl beat egg, honey and oil with an electic mixer until smooth.
- Add the milk, beat again.
- Stir in, by hand, the cornmeal mixture until just combined. It will be lumpy.
- Pour into a 9 inch pie plate that's been sprayed with cooking spray or a 9 inch greased cast iron skillet.
- Bake at 350 degrees for 20-30 minutes or until lightly browned and a toothpick insterted in the center comes out clean.
- Serve hot.
Nutrition Facts : Calories 197.6, Fat 4.8, SaturatedFat 0.8, Cholesterol 27.1, Sodium 332.6, Carbohydrate 34.8, Fiber 1.6, Sugar 8.9, Protein 4.9
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