This WW Skinny Corn Bread makes the perfect side dish for chili, soups and stews. Such a delicious treat! I also love it topped with low sugar preserves for breakfast.
WARNING: This is old-fashioned cornbread is hearty and crumbly, which might take some getting used to if you’ve only ever made the kind from a mix, which tends to be a lot more fluffy and sweet. Because this cornbread is low in sugar, each serving has just *3 WW SmartPoints (blue, green, purple)! Woohoo!!
HEALTHY CORNBREAD VARIATIONS AND SUBSTITUTES
- Cornbread muffins: bake in regular or mini muffin tin (grease bottoms of muffin cups or line with paper baking cups)
- WW cornbread with creamed corn: decrease buttermilk to ½ cup and add 1 (14 ounce) can creamed corn (4SP)
- No buttermilk? substitute regular milk or your favorite non-dairy milk, omit the baking soda and increase baking powder to 3 teaspoons
- Moister? add ½ cup unsweetened applesauce
- Richer corn bread? add ¼ cup melted butter and an additional egg
- Skillet corn bread? Cook in a greased 8 or 9-inch cast iron skillet that you have preheated in the oven until hot. Being careful to use often mitts and not burn yourself, pour the batter into the hot skillet. (It will with bubble and sizzle and form a crispy crust as it bakes).
- Spicy cornbread – stir in one can (4.5 ounce) diced mild green chiles, drained and ½ cup shredded reduced fat pepper Jack cheese before baking. (4SP)
- Sweeter corn bread – increase sugar/sweetener to ½ cup
- Yankee Corn Bread Variation (Betty Crocker): 1 cup milk, ¼ cup melted butter, 1 large egg, 1-¼ cups cornmeal, 1 cup flour, ½ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
Ingredients
- ▢1-¼ cups yellow cornmeal
- ▢¾ cup all-purpose flour
- ▢2 tablespoons sugar
- ▢2 teaspoons baking powder
- ▢½ teaspoon baking soda
- ▢½ teaspoon salt
- ▢1-¼ cups low-fat buttermilk
- ▢1 large egg
Instructions
- 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 (affiliate link), 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.
Recipe Notes
Cornbread is best served warm and enjoyed the day it is eaten. If you have some leftover, you can heat it gently in the microwave
Creamed Corn Variation: decrease buttermilk to ½ cup and add 1 (14 ounce) can creamed corn. (4SP)
Pepper Jack and Green Chile Variation: stir in one (4.5 ounce) can diced mild green chiles, drained and ½ cup shredded reduced fat pepper Jack cheese before baking.
Cornbread Muffins: bake in regular or mini muffin tin (grease bottoms of muffin cups or line with paper baking cups).
No Buttermilk? substitute regular milk or your favorite non-dairy milk, omit the baking soda and increase baking powder to 3 teaspoons.
Moister? add ½ cup unsweetened applesauce.
Sweeter? increase sugar/sweetener to ½ cup.
Richer? add ¼ cup melted butter and an additional egg.
In a Skillet? cook in a greased 8 or 9-inch cast iron skillet that you have preheated in the oven until hot. Being careful to use often mitts and not burn yourself, pour the batter into the hot skillet. (It will with bubble and sizzle and form a crispy crust as it bakes).
