Heart Smart Corn Bread
A wholesome, heart-healthy corn bread made with Cream of Wheat and skim milk, perfect for light meals or as a side for any occasion.
Ingredients
Instructions
- Spray a baking pan with Pam to prevent sticking.
- In a mixing bowl, combine Cream of Wheat, plain flour, baking powder, and Papa Dash (salt substitute).
- In a separate bowl, beat Egg Beaters and skim milk together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Melt the fat-free margarine and fold into the batter.
- Pour the batter into the prepared baking pan.
- Bake at 375°F (190°C) for approximately 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a fluffier texture, sift the dry ingredients before mixing. You can substitute almond milk for skim milk for a nutty flavor. If you prefer a sweeter cornbread, add a tablespoon of honey or maple syrup. For added nutrition, mix in some corn kernels or chopped jalapeños for a spicy kick. This recipe is perfect for pairing with dishes like Cheesy Tators.
Serving Suggestions
Serve this heart-smart cornbread warm, slathered with a bit of fat-free margarine or alongside a bowl of chili for a hearty meal. It also pairs wonderfully with soups or salads, making it a versatile side dish. For a more festive occasion, consider serving it with Ginger Apple Nut Punch for a delightful combination.
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 individual pieces in a damp paper towel and microwave for about 20-30 seconds until warm. Alternatively, you can also toast it in a skillet for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Heart Smart Corn Bread contains roughly 59 calories, with 0g protein, 5g carbohydrates, and 4g fat. It is an excellent source of calcium (22% of the Daily Value). Note that it is relatively high in sodium, at 522mg per serving (23% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. If you prefer a lighter cornbread, consider mixing half whole wheat and half plain flour.
Is there a vegan alternative to Egg Beaters?
Absolutely! You can use a flaxseed meal or chia seed mixture as a substitute. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and use it in place of one egg.
How can I make this cornbread sweeter?
To sweeten the cornbread, you can add 1-3 tablespoons of sugar or a natural sweetener like agave syrup or honey. Adjust the amount to your taste preference for a more dessert-like flavor.
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).