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!

cornbread recipe


Moist, tender cornbread that is the perfect combination of sweet and savory. Easy to make and a lovely side to go with a variety of healthy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 172 kcal


  • 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.


Entire recipe makes 8 servings
Serving size is 1 square


Calories: 172 kcal (9%)Carbohydrates: 29.6 g (10%)Protein: 5.8 g (12%)Fat: 3.8 g (6%)Saturated Fat: 0.9 g (6%)Cholesterol: 47 mg (16%)Sodium: 415 mg (18%)Potassium: 265 mg (8%)Fiber: 3.4 g (14%)Sugar: 1.8 g (2%)Calcium: 60 mg (6%)Iron: 2 mg (11%)
Tried this recipe?Let me know how it was!

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  1. I wish I had found this recipe yesterday! I made cornbread that was way higher in oil and cheese. Next time I am going to try this one.

  2. Thegiftsguy

    I made this a few days ago and it turned out great, thanks for sharing.

  3. I know this is an older recipe but it would be great to have a note that this is old points. I made it only to find out its 5 points. I could have just made the stuff from the box much easier.

  4. I put the ingredients in the etools recipe builder and got 5 PPV for a serving if cut into 8.  If cut into 12 pieces then its 3 PPV.  

  5. Ooops. I calculated wrong (I used a different online calculator than I am used to and the categories were switched).

    It is actually 3.5 points/serving (28 pts for the whole recipe).

  6. FYI, I calculated the points plus amount. There are 25 points plus in the entire recipe, so it’s 3.125 points plus (roughly 3).

    From my calculations:
    11 g fat; 211.3 g carbs; 14.9 fiber; 35.1 protein


  7. Will you be changing the points totals on your previously posted recipes? I hope you will eventually. I know it's a big chore!

    • I may be, but it will take a LOT of time. For most of those recipes, I don't have the nutritional stats, only the Points value. Grrr. But i will be posting lots of new recipes with the Points Plus Values!