Cornbread(Low-Fat)
A light and fluffy cornbread with subtle sweetness and moist texture, perfect for pairing with soups, stews, or as a tasty snack for health-conscious eaters.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a 9 or 10-inch square pan with cooking spray and flour.
- In a mixing bowl, combine cornmeal, flour, baking powder, and baking soda.
- In a separate bowl, whisk the egg white, applesauce, honey, and buttermilk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a bit of extra flavor, consider adding 1/2 cup of frozen corn or some diced jalapeños to the batter. If you're out of buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This cornbread pairs wonderfully with Granny'S Chicken Pie.
Serving Suggestions
Serve this low-fat cornbread warm, slathered with a bit of light butter or honey for added sweetness. It makes a great side for soups and stews, or you can enjoy it alongside Tangy German Potato Frank Salad for a delightful meal. Consider crumbling it over salads for extra texture.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, wrap slices in foil and warm them in a 350°F (175°C) oven for about 10 minutes, or microwave for about 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread(Low-Fat) contains roughly 325 calories, with 6g protein, 69g carbohydrates, and 4g fat. It is a good source of calcium (15% of the Daily Value), protein (12% of the Daily Value), and iron (10% 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, but the texture may be denser. You might want to reduce the amount slightly or add a bit more liquid to maintain moisture. Whole wheat flour will add a nutty flavor that complements the cornbread well.
Is it possible to make this cornbread vegan?
Absolutely! To make this recipe vegan, substitute the egg white with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based milk instead of buttermilk. This will keep the cornbread moist and delicious.
How can I make this cornbread sweeter?
If you prefer a sweeter cornbread, feel free to increase the honey to 4 tablespoons or add a tablespoon of brown sugar to the dry ingredients. You could also mix in some chopped fruits like blueberries or diced apples to enhance the sweetness and add moisture.
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).