Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

· 21 Comments

Skinny Classic Cornbread

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Bread· Breakfast· Meal Prep· Muffins· Potluck· Side dishes· Snacks

Jump to Recipe

 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:

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. 
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!

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.

Nutrition Information:

Yield:

24
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gCholesterol: 2mgSodium: 249mgCarbohydrates: 14gNet Carbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g
© Lindsay Kehl
Cuisine: American / Category: Bread

Comments

    • 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!

      Reply

    • 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!

      Reply

  5. 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?

    Reply

  6. 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.

    Reply

    • 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!

      Reply

  12. 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.

    Reply

  13. I made this last night and it was a hit!! My family has never been fond of cornbread but there was only one piece left this morning for me for breakfast!!! I also like the monk fruit sweetener I’ve used splenda in a lot of your recipes now I need to go back and try them with the monk fruit! Splenda has a weird after taste.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This error message is only visible to WordPress admins

Error: No users set. Please visit the plugin's settings page to select a user account or add one to the shortcode - user="username".