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 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:

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.

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. 

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Yield: 24

Skinny Classic Cornbread

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 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!

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.
    
    
    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:

24
Amount Per Serving: Calories: 74 Total Fat: 1g Saturated Fat: 0g Cholesterol: 2mg Sodium: 249mg Carbohydrates: 14g Net Carbohydrates: 13g Fiber: 1g Sugar: 1g Protein: 2g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

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