Weight Watchers Basic Skillet Cornbread Recipes

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WEIGHT WATCHERS BASIC SKILLET CORNBREAD



Weight Watchers Basic Skillet Cornbread image

Makes 10 servings at 3 ww pts per wedge. This came from a Simple Goodness Magazine from 1997. This cornbread is wonderful.

Provided by Crystal B.

Categories     Breads

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 1/2 tablespoons vegetable oil
1 large egg, lightly beaten
2 large egg whites, lightly beaten

Steps:

  • Preheat oven 450 degrees.
  • Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
  • Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
  • Bake at 450 degrees for 20 minutes or until lightly browned.
  • Remove cornbread from skillet immediately.
  • Yield 10 servings.
  • Serving Size 1 wedge @ 3 ww pts.

Nutrition Facts : Calories 149.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 20.6, Sodium 390.8, Carbohydrate 23.9, Fiber 1.6, Sugar 2.5, Protein 5.4

WEIGHT WATCHERS CORNBREAD



Weight Watchers Cornbread image

I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them.

Provided by senseicheryl

Categories     Quick Breads

Time 30m

Yield 1 8 x 8 inch pan, 8 serving(s)

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 (14 3/4 ounce) can cream-style corn
1/2 cup buttermilk
2 large egg whites
2 teaspoons corn oil

Steps:

  • Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
  • Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
  • Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
  • 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; cool completely before cutting into 8 squares.

Nutrition Facts : Calories 170.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.6, Sodium 572, Carbohydrate 34.2, Fiber 2.2, Sugar 2.6, Protein 5.2

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