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.



3PP, 3SP on blue, green & purple
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Baking
Servings 12


  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 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


  • Preheat oven to 375F, spray a 9 inch baking dish with non stick spray.
  • In a bowl whisk together your egg, egg whites and brown sugar. Add in honey, apple sauce and milk and mix well.
  • Stir in corn meal, flour, baking powder & soda.
  • Pour out into dish and bake in oven for approx 25 minutes.
  • Let cool 10 minutes then cut into 12 squares. Best stored in sealed container and after day 1 in the fridge.
  • 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










  1. 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!

  2. 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 πŸ™‚

    • Drizzle Reply

      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 πŸ˜‰

      • 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!

  3. 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

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

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

    • Drizzle Reply

      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 πŸ™‚

  5. 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

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

      • This cornbread was the bomb!! Tasted as good as my high calorie recipe and so moist! I used brown sugar substitute so would that change the WW points? And does it freeze well? Thank you for sharing.

        • Drizzle Reply

          Hi Marcia, I am so glad you enjoyed the cornbread, I don’t think the brown sugar substitute would change the points overall as it is such a small amount in the recipe, yes the cornbread will freeze well πŸ™‚

  6. Andrea Westfall Reply

    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

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

  7. 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 πŸ™‚

    • Drizzle Reply

      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 πŸ™‚

    • Drizzle Reply

      Woohoo, that is awesome, keep up the great work! Hope you enjoy some of the recipes πŸ™‚

  8. To half the recipe I used just the egg and not the egg white, used 3tbsp of apple sauce and left out the honey. I halved everything else and put it in 6 muffins instead of a pan. I also used vanilla almond milk whic is all I had but made up for not having the honey. They turned out good.

    • Drizzle Reply

      Hi Carol, thanks for the tips, so glad you enjoyed the cornbread πŸ™‚

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  10. Hi. My search for a lightened up cornbread recipe lead me to your site. I’m so glad I found it!
    I made the cornbread tonight and it was a hit. I made them as muffins for easier portioning and shortened the baking time to 20 minutes. I did make a few other changes. I used two eggs instead of 1 egg and 1 egg white (I forgot to separate the 2nd egg). I also used fat free buttermilk in place of the almond milk. It added 2 freestyle points to the recipe but didn’t change the per-serving point count. My 18 year old son ate three of them with his chili at dinner. Always a good sign πŸ™‚

    • Drizzle Reply

      Hi Lori, yay that’s awesome, thanks for your tips I always love it when people share πŸ™‚ so glad your son enjoyed them as well πŸ™‚

  11. Thank you for the recipe. It will be perfect for my son’s birthday Party – served with kid friendly chili, on Cinqo de Mayo πŸ™‚ Do you think it would still work if I added some fresh corn kernels?

    • Drizzle Reply

      Oh what a fun birthday theme πŸ™‚ yes I think adding the fresh corn will be ok .. Happy birthday to your little guy πŸ™‚

    • I’m wondering why mine was so bland. I followed the recipe almost exactly (2 whole eggs instead of 1 plus 1 egg white). But there was no flavour. None. So disappointed as I love cornbread.

      • Drizzle Reply

        I’m so sorry you did not enjoy it Jenese, while I aim to please everyone I’d be a genius if I could πŸ˜‰ We all have different expectations

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