Fat-Free Corn Bread
A flavorful, fat-free corn bread with sweet corn, chopped onions, and spicy chilies, perfect for brunch or as a side dish for a hearty meal.
Ingredients
- 1 1/2 cups yellow cornmeal ⓘ
- 1/2 cup white or whole-wheat flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1 egg ⓘ
- 1 cup nonfat milk ⓘ
- 1 can creamed corn (16 or 17 oz.) ⓘ
- 1/4 cup chopped onion ⓘ
- a couple of tablespoons chopped red pepper or pimento
- 1 small can Ortega chilies
- 1 teaspoon chopped jalapeno chilies ⓘ
Instructions
- Mix dry ingredients including cornmeal, flour, and baking powder.
- Mix wet ingredients including egg, nonfat milk, and creamed corn.
- Combine wet and dry ingredients and blend well.
- Pour batter into an 8-inch square pan or muffin pans.
- Bake at 425°F for 35 to 40 minutes in the pan or 15 to 20 minutes for muffins.
Tips & Substitutions
For a twist on flavor, consider adding a teaspoon of garlic powder or substituting the onion with green onions. If you want a sweeter cornbread, you can add a tablespoon of honey or sugar. You can also experiment with different types of chilies based on your heat preference. For a gluten-free option, replace the flour with a gluten-free flour blend.
Serving Suggestions
This fat-free corn bread is perfect as a side dish with chili or soup. It pairs beautifully with Strawberry-Cherry Butter for a sweet contrast. It also makes a delightful breakfast when served with a smear of jam or honey. For a heartier meal, serve alongside grilled vegetables or a fresh salad to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the cornbread in a preheated oven at 350°F for about 10 minutes, or microwave individual portions for about 30 seconds until warmed through. This keeps the cornbread moist and fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Corn Bread contains roughly 325 calories, with 8g protein, 59g carbohydrates, and 7g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 860mg per serving (37% 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 make this cornbread vegan?
Yes, you can substitute the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or use a commercial egg replacer. Additionally, swap the nonfat milk for a plant-based milk like almond or soy milk.
How can I enhance the flavor of this cornbread?
You can add spices such as cumin or smoked paprika to the dry ingredients for a deeper flavor. Incorporating fresh herbs like cilantro or parsley can also add a lovely freshness. Consider mixing in shredded cheese or crumbled feta for a savory touch.
Is it possible to freeze the cornbread?
Absolutely! Once cooled, wrap individual pieces tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To enjoy, thaw in the refrigerator overnight and reheat in the oven or microwave.
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).