Low-Fat Cornbread

Marg (CaymanDesigns)'s Note:

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!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 9

• 1/2 cup yellow cornmeal
• 1 1/2 cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 cup light butter, melted
• 2 eggs, beaten
• 1 1/4 cups low-fat milk

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.

Reviews

[Hazeleyes]

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

[Denise!]

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.

[DuChick]

Excellent all the way around! Like Lainey, I served this with chili and it was moist, not gritty and soaked up honey (for DH) and syrup (for me) just like a good cornbread should. I used canola oil and Smart Balance Light margarine, along with skim milk. Thanks Marg!