Skinny Cornbread Recipes

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CORNBREAD



Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

WEIGHT WATCHERS LIGHT & HEALTHY CLASSIC CORNBREAD



Weight Watchers Light & Healthy Classic Cornbread image

A great basic recipe for cornbread that's very low in sugar. If you like sweeter cornbread, you'll want to add a bit more or plan to drizzle it with honey when you eat it.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Bread     Side

Time 30m

Number Of Ingredients 8

1-1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups low-fat buttermilk
1 large egg

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.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 102 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, Fiber 1 g

MAKE-OVER CORN CASSEROLE



Make-Over Corn Casserole image

Corn casserole, a cross between of a corn pudding and a corn bread is a wonderful addition to anyone's holiday table.

Provided by Gina

Categories     Side Dish

Time 1h

Number Of Ingredients 7

8.5 oz corn muffin mix
15.25 oz can sweet yellow corn (drained)
14.75 oz can sweet corn cream style
16 oz fat free Greek yogurt
1/4 cup melted light butter (Land O Lakes Whipped)
1/2 cup egg whites
cooking spray (I used Smart Balance)

Steps:

  • Preheat oven to 350°.
  • Spray an 9 x 13 baking dish with cooking spray.
  • In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don't worry, you are doing fine.
  • Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
  • Let it cool a few minutes before cutting.

Nutrition Facts : Calories 211 kcal, Carbohydrate 42 g, Protein 7 g, Fat 3.5 g, Sodium 636 mg, Fiber 2 g, Sugar 8.5 g, ServingSize 1 serving

CORNMEAL CAKE (BOLO DE FUBá)



Cornmeal Cake (Bolo de Fubá) image

Provided by Gina

Categories     Breakfast     Brunch

Number Of Ingredients 9

3 cups skim milk
4 large eggs
1-1/2 cup yellow corn meal (coarse)
1-1/2 cup granulated sugar
1-1/2 tbsp all-purpose flour
2-1/2 tbsp unsalted butter (melted)
1 tbsp baking powder
2 tbsp grated parmesan cheese
baking spray

Steps:

  • Preheat oven to 350° F.
  • Spray a 13" x 9" x 2" baking pan with baking spray.
  • Add milk, eggs, corn meal, sugar, flour, and butter to blender.
  • Mix all ingredients until blended well (about 1 minute).
  • Then add baking powder and grated Parmesan cheese and blend on lowest setting or pulse for a few seconds.
  • Pour mixture into baking pan and bake at 350° F for 50 minutes or until golden brown.
  • Remove from oven and let cool for 30 minutes before serving (I like it warm).
  • Cut into 21 pieces.

Nutrition Facts : ServingSize 1 piece, Calories 162.7 kcal, Carbohydrate 31 g, Protein 4.3 g, Fat 2.7 g, Fiber 0.8 g

SKINNY CORNBREAD



Skinny Cornbread image

Skinny-fied a favorite recipe of mine. Goes great with chili!

Provided by Shantelle

Categories     Side Dish

Time 35m

Yield 20

Number Of Ingredients 10

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup corn kernels
1 (8 ounce) can creamed corn
1 (8 ounce) container reduced-fat sour cream
1 cup water
1 large egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels.
  • Whisk together creamed corn, sour cream, water, and egg in a separate bowl; stir into cornmeal mixture until a smooth batter forms. Pour 1/4 cup batter into each greased muffin cup.
  • Bake in preheated oven, rotating muffin pan half way through to ensure even cooking, until tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 13.6 g, Cholesterol 13.7 mg, Fat 1.9 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 182.3 mg, Sugar 0.7 g

CORNBREAD WAFFLES



Cornbread Waffles image

Cornbread in the shape of waffles. These easy to make savory style waffles are perfect to pair with a hearty bean soup or chili!

Provided by The Skinny Fork (Amanda Plott)

Time 23m

Number Of Ingredients 8

1 3/4 C. Flour
1 1/4 C. Cornmeal
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Salt
2 C. Unsweetened Almond Milk
3 Tbsp. Oil
2 Whole Large Eggs

Steps:

  • Preheat the waffle iron.
  • In a large bowl combine the 1 3/4 C. flour, 1 1/4 C. cornmeal, 1 Tbsp. baking powder, 1 Tsp. sugar, and 1 Tsp. salt.
  • Add 2 C. almond milk, 3 Tbsp. oil, and 2 eggs and stir until combined, but don't over-mix.
  • Spray waffle iron with non-stick cooking spray (if required.) Pour about 1 C. batter onto hot waffle iron and cook in batches.
  • Enjoy right away with chili over top or as a side for a bean soup!

Nutrition Facts : Calories 324.32, Fat 10.71, SaturatedFat 1.23, Carbohydrate 49.19, Fiber 3.06, Sugar 1.10, Protein 8.29, Sodium 665.48, Cholesterol 62.00

CLASSIC CORNBREAD



Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
  • Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
  • Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

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