Easylowfatcornbread Recipes

HEALTHIER LOW FAT CORNBREAD

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
• Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
• Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
• Add the cheese, jalapenos and corn (if using), and stir to combine.
• Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
• Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

APPLESAUCE CORNBREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease an 8x8-inch baking pan.
• In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Then pour the combined mixture into baking pan.
• Bake in the preheated oven until puffed and brown, about 15 to 20 minutes.

SUPER FAST CORNBREAD

Steps:

• Combine biscuit mix and cornmeal in a large bowl. Whisk eggs and milk; stir into dry ingredients. Transfer to a greased 9-in. oven-proof skillet., Bake at 400° until a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges. Serve warm.

LOW FAT CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• In a medium mixing bowl, combine dry ingredients.
• Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
• Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
• Bake for approximately 20 minutes.
• Best served warm.

EASY LOW FAT CORNBREAD

Steps:

• Combine dry ingredients in mixing bowl.
• Add egg and buttermilk and blend well.
• Spread into an 8x8 baking dish sprayed with vegetable spray or spoon into prepared muffin tins and bake in a 400 degree oven for 20-25 minutes or until toothpick inserted near center comes out clean.

LOW-FAT CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.

QUICK CORN BREAD

Steps:

• Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
• In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

LOW-FAT CORNBREAD

Steps:

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

EASY CORNBREAD RECIPE

Steps:

• Preheat oven to 400 degrees
• Spray or grease a baking dish (I used 8×11. Could use a pie pan or a cast-iron skillet)
• Mix wet ingredients in a large bowl.
• Mix dry ingredients in another bowl.
• Mix wet into dry
• Pour into a pan
• Bake for 20-25 minutes