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Low Calorie Easy Cornbread

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. 
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Appetizer
Cuisine: American
Calories: 106
Ingredients Equipment Method Video Notes

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

Equipment

  • oven
  • 1 9 inch baking dish
  • 1 large bowl
  • 1 separate bowl

Method
 

  1. Preheat oven to 400 degrees and generously spray a 9 inch baking dish with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.