Weight Watchers Basic Skillet Cornbread Food

WEIGHT WATCHERS CORNBREAD

Steps:

• Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
• Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
• Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
• Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

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.

WEIGHT WATCHERS BASIC SKILLET CORNBREAD

Steps:

• Preheat oven 450 degrees.
• Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
• Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
• Bake at 450 degrees for 20 minutes or until lightly browned.
• Remove cornbread from skillet immediately.
• Yield 10 servings.
• Serving Size 1 wedge @ 3 ww pts.

CALIFORNIA CORNBREAD

Steps:

• Combine the cornmeal, flour, baking powder, and sugar in a bowl. In a.
• separate bowl cream the eggs and butter until light and fluffy. Add.
• the corn, chili peppers, milk, and cheese and stir to combine. Add.
• the dry ingredients and stir just enough to mix well. Pour into a.
• greased 8-inch (20 cm) square baking pan and bake in a preheated 350F.
• (180C) oven for 60 to 70 minutes, until a toothpick inserted in the.
• center comes out clean. Remove from pan and cut into squares.

SPICY SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl.
• In a measuring cup combine buttermilk, egg and mollases.
• Add liquid ingredients to dry ingredients, stir well to combine.
• Add sage, onions, cheese and corn to mixture.
• Heat corn oil in a cast iron skillet (9- 10 inches) over medium heat until hot (when sprinkled with drops of water the oil will sizzle).
• Pour in batter.
• Remove from heat.
• Place pan in hot oven and bake for 20-25 minutes or until golden brown.