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. 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 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. 

Continue to Content

Yield: 24

Skinny Classic Cornbread

Print

This Skinny Classic Cornbread is easy to make, crisp around the edges and has the most amazing fluffy center-This Skinny Classic Cornbread is 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 sweetener-optional
• 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. 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. 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 Points®

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  CLICK FOR WW POINTS
• 
  Lakanto MonkFruit Sweetener-save 15% with promo code: POUND15
• 
  McCormick All Natural Pure Vanilla Extract, 4 fl oz
• 
  Quaker Corn Meal, Yellow,
• 
  PACK OF 8 - Gold Medal Self-Rising Flour 5.0 lb Bag

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.