Low fat cornbread
Got it from the taste of home website. US measurements. 0.3 grams of fat per serving.
#lowfat #thanksgiving
I used coarsely ground “polenta” for the cornmeal because I like the flavor. It had a bit of a bite so if you like a softer cornbread you might want to try regular cornmeal.
I made a half recipe, which is why you see a smaller loaf pan in my photos, but the recipe below should be used with a 9x9 inch baking tray. I also used nonfat evaporated (canned) milk because I didn’t have regular nonfat milk (1/2 evaporated milk and 1/2 water).
Low fat cornbread
Got it from the taste of home website. US measurements. 0.3 grams of fat per serving.
#lowfat #thanksgiving
I used coarsely ground “polenta” for the cornmeal because I like the flavor. It had a bit of a bite so if you like a softer cornbread you might want to try regular cornmeal.
I made a half recipe, which is why you see a smaller loaf pan in my photos, but the recipe below should be used with a 9x9 inch baking tray. I also used nonfat evaporated (canned) milk because I didn’t have regular nonfat milk (1/2 evaporated milk and 1/2 water).
Cooking Instructions
- 1
Preheat oven to 450 F (conventional oven).
- 2
Mix dry ingredients.
- 3
Add wet ingredients and mix.
- 4
Pour into 9x9 inch baking dish. Here I used a smaller loaf pan because I did a half recipe.
- 5
Bake 15-20 minutes or until knife inserted in cornbread comes out clean.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
low calorie corn bread low calorie corn bread
I got this recipe off my cornmeal box but doctored it to be alot less calories. One serving is 75 calories. enough left over for some butter and a drizzle of honey!
-
Reduced Fat Cornbread Reduced Fat Cornbread
My former sweet mother-in-law introduced this recipe to me & I have tweaked it to not feel so guilty 🍘
-
Can't tell it's low fat cornbread Can't tell it's low fat cornbread
So so good and not nearly as cruel to your diet;-)
-
Low Calorie. My Quick Corn Bread Low Calorie. My Quick Corn Bread
Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.This is very hearty and satisfying with the sweetness of the corn.Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue
-
Simple Cornbread Simple Cornbread
This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup
-
-
-
-
-
Perfect Cornbread Perfect Cornbread
Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.
-
-
Easy Moist Cornbread Easy Moist Cornbread
I came up with this recipe because whenever I have cornbread, I always wish it could be fluffier and less sweet.These aren't that sweet, so they're great to have with your main meal. You can also serve them with chili beans. Adjust the amount of sugar to your liking!I used a gas oven. Adjust the cooking time according to your oven. Recipe by Miniature basil
More Recipes
Comments