Total Time
45mins
Prep 10 mins
Cook 35 mins

We love cornbread, but a lot of recipes are either too dry or too high in fat for my liking. I played around with one of our favorite recipes to try and come up with a balance between the two. I was pleased with the results. The family loves the cornbread, and I can eat it guilt free!

Ingredients Nutrition

Directions

  1. Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
  2. Pour into a greased 8-inch square baking pan.
  3. Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.
Most Helpful

5 5

This was a great recipe for six of my Texas-sized muffin cups. I did make some modifications: 1 cup applesauce for the oil and butter, 1/2 cup Egg Beaters for the eggs, and added 1/4 cup ground flaxseed and 1 cup dried cranberries. Baked for 30 minutes. I was very satisfied with these muffins and am looking forward to serving them for breakfast. Thanks for posting, Marg!

5 5

Wow! This cornbread did not taste low fat. Really moist and delicious...will be making again for sure!

4 5

This was delicious. Made exactly as directed and baked in a muffin tin. The recipe produced 12 muffins. Baked perfectly. The texture was a bit spongy, but that may have been from not baking in a pan. This is more flour to cornbread ratio than I would prefer, I'm wondering if I could adjust the flour to cornmeal ratio> I did use eggs, but when I make it again, will use Egg Beaters to reduce more fat. Very nice recipe.