This Skinny Classic Cornbread is easy to make, crisp around the edges and has the most amazing fluffy center-This Skinny Classic Cornbread is a perfect side dish to any meal-It’s sure to be a crowd pleaser!

Makes 24 servings

What ingredients do I need to make thisSkinny Classic Cornbread?

• Skim milk or unsweetened almond milk
• Vanilla extract
• Eggs-whites and yolks, separated 
• Light butter– I like to use Land o’ Lakes light butter made with canola, melted 
• Yellow cornmeal
• Self rising flour – I use Gold Medal
• Zero point white granulated sugar substitute– optional. If you’re not a fan of sweet cornbread, you can omit the sweetener altogether. I like to use Lakanto Monk Fruit Baking Sweetener
• Baking powder
• Salt

What is the secret to making this Skinny Classic Cornbread nice and fluffy?

The key to making this cornbread nice and fluffy is beating the 4 eggs whites together until stiff peaks form.

This is a critical step to ensure the cornbread turns out thick and fluffy.

How do I make this Skinny Classic Cornbread?

Preheat oven to 350 degrees. 

Spray a 9×13 inch baking pan with non stick cooking spray. Set aside.

In a large mixing bowl, combine egg yolks, vanilla, and melted butter and stir.

Add the cornmeal, self rising flour, white granulated sugar substitute, skim milk, salt and baking powder.

Stir until JUST combined. Do not over mix.

In a small separate mixing bowl, beat egg whites until stiff peaks form. 

Fold egg whites into the batter.

Fold egg whites until well combined.

Pour batter into prepared 9×13 inch baking pan.

Bake for 25-30 minutes or until an inserted toothpick comes out clean.

Cut into 24 equal slices. 

Serve with light butter and/or honey, if desired for additional points.

How do I store this Skinny Classic Cornbread?

Wrap cornbread in plastic wrap or aluminum foil and leave it out at room temperature for 1-2 days. If you want your cornbread to stay fresh for longer, wrap it in plastic wrap and store it in the fridge for 1 week. 

Does this Skinny Classic Cornbread freeze well?

Yes, to freeze: wrap corn bread tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.

How long does corn bread last in the freezer?

It will maintain best quality for about 2 to 3 months.

Ingredients:

• 1 cup skim milk or unsweetened almond milk
• 1 tsp vanilla extract
• 4 egg whites and yolks, separated 
• 4 Tbsp Land o’ Lakes light butter made with canola, melted 
• 1 cup yellow cornmeal
• 2 cups self rising flour ( I use Gold Medal)
• 3/4 cup zero point white granulated sugar substitute- optional. I like to use Lakanto Monk Fruit Baking Sweetener
• 1 tsp baking powder
• 1/2 tsp salt

Directions:

1. Preheat oven to 350 degrees. 
2. Spray a 9×13 inch baking pan with non stick cooking spray. Set aside.
3. In a large mixing bowl, combine egg yolks, vanilla, and melted butter and stir.
4. Add the cornmeal, self rising flour, sugar, skim milk, salt and baking powder.
5. Stir until JUST combined. Do not over mix.
6. In a small separate mixing bowl, beat egg whites until stiff peaks form. 
7. Fold egg whites into the batter.
8. Pour batter into prepared 9×13 inch baking pan.
9. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
10. Cut into 24 equal servings.
11. Serve with light butter and/or honey, if desired for additional points.

 Makes 24 servings 

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Notes:

• These can also be made into 24 regular size muffins.