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Nutrition Facts
Serving Size 1 (53g) Recipe makes 12 servings
Calories 88
Calories from Fat 4		(5%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 215mg		8%
Potassium 96mg		2%
Total Carbohydrate 17.5g		5%
	Dietary Fiber 1.0g	4%
	Sugars 0.1g
Protein 3.5g		7%
detailed view... how is this calculated?

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Recipe #99898 | 30 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: ladypit
Sep 15, 2004

I wanted cornbread for dinner and was having a hard time finding a good low fat recipe. Many included corn kernels and my family won't eat that in cornbread! I came across this one in a Weight Watchers cookbook, though this recipe was listed in order for you to make it to use in cornbread stuffing. Therefore I was worried that it would not be good to eat on its own. But it was tasty! And it does not have the funny consistency that some fat free baked goods do. It makes 12 servings and each serving is only 2 WW points!

SERVES 12 (change servings and units)

Ingredients

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups skim milk
2 large egg whites, lightly beaten

Directions

1
Preheat your oven to 400 degrees and spray an 8x8 (or 9x9) inch pan with cooking spray and set aside.
2
In a bowl mix the cornmeal, flour, baking powder, and salt.
3
Add the milk and the egg whites, stirring just until combined.
4
Pour into the pan and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

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Featured Reviews for This Recipe

From: Chef Romilon

On Feb 8, 2009

This was pretty good for low cal and low fat. I wouldn't make it for company or a special occassion, but will keep this recipe to make for everyday. The only change I made was to add 1/4 c splenda.

0 people found this review helpful

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From: nemokitty

On Sep 6, 2008

I guess I was expecting a different taste to the cornbread. Glad I tried it but not up our alley. Sorry.

0 people found this review helpful

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From: Trisha W

On Nov 18, 2004

This cornbread was very good. My husband said he liked it better than the cornbread at his favorite restaurant. My son didn't feel it was sweet enough - but I just handed him the honey to spread on it and then he was fine. Great recipe!

4 people found this review helpful

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From: AmyMCGS

On Nov 5, 2005

We found this to be very heavy. Leftovers were very dry & hard, despite being properly stored. The addition of honey or honey butter would be great when serving... but then that would defeat the purpose of me making a low-points (WW) cornbread. I think we just prefer the lighter, sweeter versions of cornbread. Thanks anyway!