Iron Skillet Cornbread(Low-Fat, Low Cholesterol)
A savory, low-fat cornbread with a tender crumb, perfect as a side for comfort meals or gatherings, featuring sweet corn flavor and a moist texture.
Ingredients
Instructions
- Preheat oven to 400°F.
- In an iron (seasoned) skillet, put 1 teaspoon of canola oil and spray lightly with vegetable spray.
- Put the skillet on low heat on the stovetop while mixing the egg whites, canola oil, baking powder, salt, nonfat plain yogurt, and skim milk.
- Whisk all ingredients together very well.
- Add the cornmeal and flour to the mixture and pour into the hot skillet.
- Bake until browned, about 20 to 25 minutes.
Tips & Substitutions
For a fluffier cornbread, ensure that the egg whites are beaten until frothy before mixing them in. If you prefer a slightly sweeter cornbread, consider adding a tablespoon of honey or maple syrup. You can substitute the unbleached flour with whole wheat flour for added fiber. For a twist, try incorporating some chopped jalapeños or corn kernels into the batter for extra flavor.
Serving Suggestions
Serve the cornbread warm with a pat of light butter or a dollop of honey for a delicious treat. It pairs beautifully with chili or a hearty vegetable soup, making it a perfect side for colder months. You can also enjoy it with a fresh salad for a complete meal. For a sweet treat, consider serving alongside some Cinnamon Buttons.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, place slices in a preheated oven at 350°F for about 10 minutes, or microwave for about 30 seconds until warmed through. This will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Iron Skillet Cornbread(Low-Fat, Low Cholesterol) contains roughly 323 calories, with 10g protein, 57g carbohydrates, and 7g fat. It is an excellent source of calcium (27% of the Daily Value), iron (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1642mg per serving (71% 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 eggs instead of egg whites?
Yes, you can substitute whole eggs for the egg whites, using 1 whole egg for every 2 egg whites. This will add richness and a bit more fat, so adjust other ingredients accordingly if you're watching fat content.
What if I don't have an iron skillet?
If you're looking for a gluten-free option, substitute the unbleached flour with a gluten-free all-purpose flour blend. This will retain the texture while accommodating those with gluten sensitivities.
Can I add ingredients like cheese or herbs?
Absolutely! Adding shredded cheese or fresh herbs like chives or parsley can elevate the flavor of your cornbread. Just be mindful of the moisture content, as too many additions might affect the baking time and texture.
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).