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January 25, 2020 · 25 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

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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. 
Continue to Content
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.


      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
    Lakanto MonkFruit Sweetener
  • McCormick All Natural Pure Vanilla Extract, 4 fl oz
    McCormick All Natural Pure Vanilla Extract, 4 fl oz
  • Quaker Corn Meal, Yellow,
    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)
    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
    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
© Lindsay Kehl
Cuisine: American / Category: Bread

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Comments

  1. Kelly says

    January 25, 2020 at 4:37 pm

    Can you use white cornmeal instead of the yellow?

    Reply
    • Lindsay Kehl says

      February 3, 2020 at 5:33 pm

      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

      Reply
  2. Terri Penshorn says

    January 26, 2020 at 7:38 pm

    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.

    Reply
    • Lindsay Kehl says

      February 3, 2020 at 5:29 pm

      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
  3. Jeanie Renner says

    January 27, 2020 at 3:01 am

    Can you use Polenta instead of Corn Meal?

    Reply
  4. Joyce says

    January 28, 2020 at 4:00 pm

    Can the sugar be left out I have never liked sweet cornbread?

    Reply
    • Lindsay Kehl says

      February 3, 2020 at 5:24 pm

      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. Sue walden says

    January 29, 2020 at 5:25 pm

    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. Becky edwards says

    January 29, 2020 at 5:36 pm

    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
    • Lindsay Kehl says

      February 3, 2020 at 5:23 pm

      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
  7. Suzanne says

    January 30, 2020 at 7:16 pm

    This looks so good! It is so nice to have a simple cornbread recipe that is easy to whip up!

    Reply
  8. Vanessa says

    January 30, 2020 at 7:16 pm

    Thanks for sharing! Does it keep long?

    Reply
  9. Jennifer K Bergland says

    February 20, 2020 at 1:43 pm

    Have you ever added any whole corn to the recipe?

    Reply
    • Lindsay Kehl says

      February 20, 2020 at 10:59 pm

      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!

      Reply
  10. Eraj Siddiqui says

    March 3, 2020 at 12:13 pm

    these were so delicious , my family loved it !!

    Reply
  11. Sue says

    March 5, 2020 at 9:47 pm

    Hi, I’m assuming this could be made into Muffins?

    Reply
    • Lindsay Kehl says

      March 5, 2020 at 10:05 pm

      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

      Reply
  12. Marcia says

    April 30, 2020 at 3:48 pm

    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. Lynette says

    June 8, 2020 at 6:56 pm

    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
  14. Beth says

    June 26, 2020 at 4:51 pm

    Do you have a calorie count for this??
    Trying to add it to NOOM instead of WW points

    Reply
    • Lindsay Kehl says

      July 6, 2020 at 5:43 pm

      Hi Beth

      Yes, the nutritional information is located at the very bottom of each recipe card. This has 74 calories per serving.

      Reply
  15. Lois Ann says

    October 21, 2020 at 9:57 pm

    I made these as muffins for lunch today to go with the chili my sister-in-law made for the group that was helping them load a moving truck. My sister-in-law came back for a second one and my sister said they’.d take the left overs with them. I saw that as a definite thumbs up. Fortunately I still have some at home to stick in the freezer.

    Reply
  16. Sandra says

    December 27, 2020 at 4:44 pm

    Can you make this in a cast iron skillet?

    Reply
    • Lindsay Kehl says

      December 28, 2020 at 8:36 pm

      Hi Sandra

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

      Thanks so much!

      Reply
  17. Karen Weaver says

    January 19, 2021 at 1:31 am

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

    Reply

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Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

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