Low Calorie Easy Cornbread
This quick and easy recipe is a great accompaniment for both breakfast and dinner. Low Calorie Easy Cornbread is a welcome change to whole wheat toast with your omelet or fruit in the morning – and it is so very versatile, that it’s variations are almost endless. For a really savory treat, add some crumbled bacon, shredded low fat cheddar cheese, diced jalapenos, or whole corn kernels to the batter before baking. For a sweeter version, toss in some whole blueberries, a little lemon rind, or poppy seeds – or spread some sweet fruit preserve on the cornbread when it’s still warm out of the oven.
Equipment
- oven
- 1 9 inch baking dish
- 1 large bowl
- 1 separate bowl
Ingredients
- ½ cup whole wheat pastry flour
- ½ cup all purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 egg whites
- 1 cup skim milk
- ¼ cup unsweetened applesauce
Instructions
- Preheat oven to 400 degrees and generously spray a 9 inch baking dish with nonstick cooking spray. Set aside.
- Combine the flours, cornmeal, sugar, baking powder and salt in a large bowl. In a separate bowl, combine egg whites, milk and applesauce. Stir the wet ingredients into the dry and mix until just moistened.
- Pour batter into the prepared baking pan and bake for 15-20 minutes (or until a toothpick inserted near the center comes out clean.) Cut into 6 squares or wedges and serve warm.
Video
Notes
Leftover cornbread can be stored in an airtight container at room temperature for up to three days. Reheat it in the oven or toaster for a warm, fresh taste.