All recipes, Baking, Side dishes

Cornbread

October 8, 2016

I get a lot of requests for recipes, some I can tackle and some I’d rather not. Awhile back I had a facebook follower ask for my attempt at traditional cornbread. I have to admit, I’ve never really eaten cornbread, forgive me if I am wrong but I think it is bigger in the U.S than here in Canada. Now that we are well into fall and all the chili’s and stews are popping up I thought it was a good time to get cracking with some lightened up cornbread. I can’t really compare it because like I mentioned I don’t really eat cornbread, but this my friends was delicious! Not too sweet as I don’t think cornbread is suppose to be and would go perfect with a big bowl of chili! It’s makes 12 decent sized servings, and if you do want to sweeten it up I suggest taking 1 tsp of honey, pop in microwave for 20 seconds and then drizzle over bread, so good! Each serving is just 3 smart points.

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5.0 from 2 reviews
Cornbread
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
3sp/3pp per serving
Ingredients
  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup unsweetened apple sauce
  • 2 Tbsp brown sugar
  • 1 egg
  • 1 egg white ( I use the carton of liquid egg whites)
  • 1.5 Tbsp honey
  • 1 cup unsweetened almond milk
Instructions
  1. Preheat oven to 375F, spray a 9 inch baking dish with non stick spray.
  2. In a bowl whisk together your egg, egg whites and brown sugar. Add in honey, apple sauce and milk and mix well.
  3. Stir in corn meal, flour, baking powder & soda.
  4. Pour out into dish and bake in oven for approx 25 minutes.
  5. Let cool 10 minutes then cut into 12 squares. Best stored in sealed container and after day 1 in the fridge.
  6. Nutritional info per serving.. Calories 108...Fat 0.8g... Sat fat 0.2g...Carbs 22.3g...Fiber 1.6g...Sugars 3.9g...Protein 3.1g

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15 Comments

  • Reply Libby October 9, 2016 at 1:04 pm

    What timing! I have black beans cooking in the crockpot and was just wondering about low sugar corn bread. I’ll give it a go! Thanks!

    • Drizzle
      Reply Drizzle October 9, 2016 at 1:34 pm

      I hope you enjoy it Libby ๐Ÿ™‚

  • Reply Danielle October 15, 2016 at 11:05 am

    Hi Kate,
    Thanks for your amazing recipes. My husband and I are obsessed with your website and will be making this cornbread tonight. Can we sub 1% milk for the almond milk? Would that change the points?
    Thanks ๐Ÿ™‚

    • Drizzle
      Reply Drizzle October 15, 2016 at 1:26 pm

      Hi Danielle, thank you for your kind words, so glad to hear your both enjoying the recipes, yes you can sub the milk, it will add a few points overall to the recipe (I think 4) but probably won’t affect each serving , hope you enjoy it, I’d appreciate any feed back on it (good or bad) I was really nervous on this one, cause many hold cornbread near and dear lol ๐Ÿ˜‰

      • Reply Danielle October 16, 2016 at 1:38 pm

        Kate it was FANTASTIC! SO YUMMY! We made your spicy chili and they paired great together. Thanks for creating these amazing recipes, we are really enjoying everything. Last night I made the meat lovers bubble up and wow. We loved it. We live in Windsor and if you ever want to go shopping cross border in Michigan, I can be your shopping partner ha ha. Thanks again! 5 stars for the cornbread!

  • Reply Ruth October 17, 2016 at 9:33 pm

    I made this with Cloud Nine gf flour, though it adds a point. For the same WW points you can use Bob’s GF All purpose instead. I switched the egg out for only egg whites, honey for the brown sugar, and left over pumpkin puree instead of applesauce. I also made it in a muffin tin, delicious!

    • Drizzle
      Reply Drizzle October 18, 2016 at 12:25 pm

      Hi Ruth, wow your substitutes sound awesome, I will have to try it ๐Ÿ™‚ Thanks for sharing!

  • Reply Katie October 18, 2016 at 3:13 pm

    When you say 9 inch pan, do you mean 9×13 or would an 8×8 pan work? Thanks!

    • Drizzle
      Reply Drizzle October 19, 2016 at 1:28 pm

      no a 9 inch square pan (I always state if its a 9×13) 8 would work they will just be a little smaller pieces ๐Ÿ™‚

  • Reply Crystal November 15, 2016 at 7:29 pm

    I made this cornbread to pair with the butternut squash and pumpkin soup, that I made for my and my husbands lunches this week. We love cornbread and this recipe is a keeper and will be made often in our house. Thanks.

    • Drizzle
      Reply Drizzle November 16, 2016 at 11:58 am

      That is so awesome to hear Crystal, happy you both enjoyed it ๐Ÿ™‚

  • Reply Andrea Westfall April 4, 2017 at 12:37 pm

    I was searching high and low yesterday for a low-point cornbread or cornbread muffin recipe that used cornmeal as the base — this morning I thought ‘duh, check Drizzle me Skinny!’ and here it was. Thank you! Trying this tonight to go with some turkey taco chili!

    • Drizzle
      Reply Drizzle April 4, 2017 at 1:30 pm

      Ha.. I hope it was meant to be ๐Ÿ˜‰ Let me know if you enjoy it

  • Reply Ashley June 1, 2017 at 7:23 pm

    LOVE corn bread but all the recipes I have found are high in points. I can not wait to try this! Since it serves 12, have you ever tried cooking in a 12 cup muffin tin? Just curious… sometimes when I have made cakes or loaves I have found that the slices very in size so I am not sure if I am over or under as far as points are concerned. I haven’t quite reached my goal yet so I try to be exact, haha! Thanks so much ๐Ÿ™‚

    • Drizzle
      Reply Drizzle June 4, 2017 at 12:58 pm

      Hi Ashley, I have never tried in in muffin cups but I think it will bake just the same .. I think I have seen others do so on Instagram using my recipe, I hope you enjoy it ๐Ÿ™‚

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