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Skinny Classic Cornbread

 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 the perfect side dish to any meal-It’s sure to be a crowd pleaser!

Makes 24 servings

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:

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 

2-3 PersonalPoints™ per serving*  

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*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. 
Yield: 24

Skinny Classic Cornbread

Skinny Classic Cornbread

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 the perfect side dish to any meal-It's sure to be a crowd pleaser!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes

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 ( I use Lakanto Monk Fruit Baking Sweetener)
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

    1. Preheat oven to 350 degrees. 
    2. Spray a 9x13 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 9x13 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 

      2-3 PersonalPoints™ per serving*  

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • To store cornbread for 1-2 days, wrap it in plastic wrap or aluminum foil and leave it out at room temperature. 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, and freeze for up to 3 months.
    • Smartpoints: GREEN: 2 SmartPoints for 1 serving or 5 Smartpoints for 2 servings BLUE/PURPLE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 servings

Nutrition Information

Yield

24

Amount Per Serving Calories 74Total Fat 1gSaturated Fat 0gCholesterol 2mgSodium 249mgCarbohydrates 14gNet Carbohydrates 13gFiber 1gSugar 1gProtein 2g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

Liz D.

Thursday 11th of February 2021

So good! Left out the vanilla and added just a tablespoon of erythritol. Also lazy and just mixed the whole eggs in. Perfect! Cooked in the air fryer at 320 for 15 min. Had to flip in the pan and cook for another 12; could have gone for another minute or two. It's a starting point. Will probably try in silicon muffin cups in a cake pan in the af next. Hubby even liked it, alot! He sneered at the "Skinny" part of the recipe when he saw what I was making :)

Loving your recipes!

Tavi Kessler

Monday 8th of February 2021

So yummy!! I took mine out after 22 minutes as the toothpick was already coming out clean. It was perfect!! Family agreed these do not taste “diet” at all! Thank you!

Maura

Sunday 7th of February 2021

SO DELICIOUS!! I love cornbread and thought it was out of my life with WW! I substituted 4TBSP of unsweetened applesauce in place of the butter and threw in a can of creamed corn, but I’m convinced it would’ve been just as delicious without those changes.

Karen Weaver

Tuesday 19th of January 2021

Your recipes are amazing and this cornbread DID NOT disappoint! Perfect accompaniment to my fresh pot of pinto beans.

Sandra

Sunday 27th of December 2020

Can you make this in a cast iron skillet?

Lindsay Kehl

Monday 28th of December 2020

Hi Sandra

You bet. Just be sure to spray the cast iron with non stick cooking spray!

Thanks so much!

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