Corn Bread(Low Cholesterol And Low Saturated Fat)
A moist, flavorful corn bread with a tender crumb, low in cholesterol and saturated fat, perfect for health-conscious gatherings or as a comforting side dish.
Ingredients
Instructions
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Mix in the polyunsaturated margarine until well incorporated.
- Blend the Egg Beaters and skim milk together, then stir into the cornmeal mixture.
- Beat the mixture for 1 minute to combine thoroughly.
- Pour the batter into a greased 8-inch pan.
- Bake at 425°F for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a slightly sweeter cornbread, consider increasing the sugar to 3 tablespoons. If you don't have polyunsaturated margarine, you can substitute it with unsweetened applesauce for a healthier option. Be sure to mix the dry and wet ingredients separately before combining to achieve a fluffy texture. For a twist, try adding fresh herbs or jalapeños for a flavor boost.
Serving Suggestions
This cornbread pairs beautifully with Cream Of Onion And Potato Soup for a comforting meal. Serve it warm with a pat of butter or a drizzle of honey for added flavor. It's also a fantastic side for chili or barbecued dishes. Consider serving it alongside a fresh salad, like Cherry And Whipped Cream Salad, for a balanced meal.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a preheated oven at 350°F for about 10 minutes or until warmed through. You can also microwave individual pieces for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread(Low Cholesterol And Low Saturated Fat) contains roughly 325 calories, with 3g protein, 52g carbohydrates, and 12g fat. It is an excellent source of vitamin A (30% of the Daily Value), vitamin C (23% of the Daily Value), and iron (22% of the Daily Value). Note that it is relatively high in sodium, at 1529mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour in this recipe. Keep in mind that it may result in a denser texture, so you might want to add a bit more liquid if the batter seems too thick.
Is there a vegan option for this cornbread?
Absolutely! You can make this cornbread vegan by using a plant-based milk alternative and replacing the Egg Beaters with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). This will help bind the ingredients together without using eggs.
How can I tell when the cornbread is done baking?
The cornbread is done when it turns a golden brown color, and a toothpick inserted into the center comes out clean. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).