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!
Servings: Makes 24 servings
GREEN: 2 SmartPoints for 1 serving or 5 Smartpoints for 2 servings
PURPLE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 servings
BLUE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 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:
- 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
Directions:
- 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, sugar, 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.
- 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 servings.
- Serve with light butter and/or honey, if desired for additional points.
Servings: Makes 24 servings
GREEN: 2 SmartPoints for 1 serving or 5 Smartpoints for 2 servings
PURPLE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 servings
BLUE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 servings
Notes:
- Point value is the same regardless if you use unsweetened almond milk or skim milk.
- These can also be made into 24 regular size muffins.
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!
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
- Preheat oven to 350 degrees.
- Spray a 9x13 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, sugar, 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.
- Pour batter into prepared 9x13 inch baking pan.
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Cut into 24 equal servings.
- Serve with light butter and/or honey, if desired for additional points.
Servings: Makes 24 servings
GREEN: 2 SmartPoints for 1 serving or 5 Smartpoints for 2 servings
PURPLE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 servings
BLUE: 2 SmartPoints for 1 serving or 4 Smartpoints for 2 servings
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Lakanto MonkFruit Sweetener - McCormick All Natural Pure Vanilla Extract, 4 fl oz
- Quaker Corn Meal, Yellow,
- CopperKitchen Baking Pans - 3 pcs Toxic Free NONSTICK - Organic Environmental Friendly Premium Coating – Durable Quality - Rectangle Pan, Cookie Sheet - BAKEWARE SET (3)
- PACK OF 8 - Gold Medal Self-Rising Flour 5.0 lb Bag
Nutrition Information:
Yield:
24Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gCholesterol: 2mgSodium: 249mgCarbohydrates: 14gNet Carbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g
Can you use white cornmeal instead of the yellow?
Hi Kelly
Yes, you can use white cornmeal in place of the yellow. Please keep in mind the point value may vary depending on the brand you use.
Thank you
Hi. I’m gluten free. What kind of flour would you recommend and what do I need to add to it, to make it “ self rising “?
Thank you so much.
Hi Terri,
You can substitute the self rising flour for GF flour and add 1 tsp baking powder and 1/2 tsp salt to the recipe to make the GF “self rising.”
Hope that helps! Have a great day!
Can you use Polenta instead of Corn Meal?
Can the sugar be left out I have never liked sweet cornbread?
Hi Joyce
Yes, if you wanted you could omit the sugar sweetener-this particular recipe isn’t nearly as sweet as my vanilla cornbread muffins. This one has just the right amount of sweetness!
Thanks!
Made this last night. I halved the recipe, but followed exactly. Yum! Cornbread perfection! I love so many of your recipes. Thanks for what you do. Wondering if there is a cookbook coming?
I’m curious about this, does it taste like cornbread made with Jiffy mix? I make a broccoli bread using Jiffy mix and would like to cut the points value.
Hi Becky
It’s very similar to the boxed Jiffy mix without all the sugar. The Jiffy mix contains quite a bit of sugar to make it very sweet and therefore it is much higher in points than this cornbread would be.Give it a try and see what you think.
Thank you!
This looks so good! It is so nice to have a simple cornbread recipe that is easy to whip up!
Thanks for sharing! Does it keep long?
Have you ever added any whole corn to the recipe?
Hi Jennifer,
I’ve never made this recipe using whole corn but I am sure you could add some if you desire.
Thank you so much!
these were so delicious , my family loved it !!
Hi, I’m assuming this could be made into Muffins?
Hi Sue
Yes, they could be made into muffins. Just be sure to spray the muffin tin with non stick cooking spray. And if you haven’t tried my vanilla cornbread muffins-they are also worth trying!
Click below for that recipe:
Vanilla Cornbread Muffins
I don’t have self rising flour. How can I adapt using regular flour? Also could. Use half regular flour and half whole wheat pastry flour? Thanks so much.