Tasty cornbread recipes are pretty easy to come by. But tasty low calorie ones aren’t always so easy.
The ones I did try were bland or dry and just didn’t make the cut. So, after some experimentation, I managed to come up with an easy cornbread recipe that tastes great and has less fat and calories than traditional cornbread recipes.
Anyone who is following the Weight Watchers program will appreciate this low calorie version!
CLASSIC CORNBREAD RECIPE
- 1 cup whole grain cornmeal - (yellow, uncooked)
- 1 ½ cups corn - (canned or frozen)
- 2 tsp baking powder
- 1 cup whole wheat pastry flour
- ½ tsp baking soda
- 2 packets of Splenda sweetener
- 1 tsp table salt
- ½ cup reduced fat buttermilk
- 2 large eggs
- 2 tsp vegetable oil
- Preheat oven to 400ºF. Coat an 8-inch square cake pan with non-fat cooking spray (I prefer the butter flavored kind).
- Combine cornmeal, flour, baking powder, Splenda, salt and baking soda in a large bowl. Mix well with a fork and set aside.
- In a blender, add the corn and a few tablespoons of water. Pulse a few times until the corn is half blended - creamy, but still chunky.
- Combine the blended corn, buttermilk, eggs and oil in a medium bowl; mix until blended.
- Fold mixture into dry ingredients and blend. Pour batter into prepared pan.
- 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 and let cool completely. Cut into 8 squares.