Light Corn Bread Ww Friendly Recipes

WEIGHT WATCHERS LIGHT & HEALTHY CLASSIC CORNBREAD

Weight Watchers Light & Healthy Classic Cornbread image

A great basic recipe for cornbread that's very low in sugar. If you like sweeter cornbread, you'll want to add a bit more or plan to drizzle it with honey when you eat it.

Provided by Martha McKinnon | Simple Nourished Living

Time 30m

Number Of Ingredients 8

Ingredients

1-1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups low-fat buttermilk
1 large egg

Steps:

Position an oven rack in the center and heat your oven to 400F degrees. Spray an 8-inch square (or 9-inch round) baking pan with nonstick cooking spray.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a small bowl, beat together the buttermilk and egg until they're well blended.
Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don't overmix or your cornbread will be tough.)
Pour the batter into the prepared pan and spread it out evenly.
Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
Cut into 12 pieces.
Serve warm.

Nutrition Facts : ServingSize 1 /12 of recipe, Calories 102 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, Fiber 1 g

CORN BREAD

Corn Bread image

Our renovated Corn Bread makes the perfect side dish for chili, soups, and stews. Such a delicious treat! You'll love it topped with preserves for breakfast, too.

Categories Appetizers

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 cup(s) Uncooked unenriched white cornmeal yellow
1 cup(s) All-purpose flour
2 tsp Baking powder
0.75 tsp Table salt
0.5 tsp Baking soda
14.75 oz Cream style corn canned
0.5 cup(s) Low-fat buttermilk
2 large Egg white(s)
0.667 Tbsp Corn oil

Steps:

Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Mix well with a fork, then make a well in the center; set aside.
In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Fold this mixture into the dry ingredients; mix until blended. Pour the batter into the prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan; cool completely before cutting into 8 squares.
Serving size: 1 square.

Nutrition Facts : Calories 65 kcal

EXCELLENT AND HEALTHY CORNBREAD

Excellent and Healthy Cornbread image

This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.

Provided by MUSCHI7

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup unbleached flour
1 cup cornmeal
¼ cup white sugar
1 teaspoon baking soda
¾ teaspoon salt
1 cup plain nonfat yogurt
2 eggs, beaten

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.

Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g

WEIGHT WATCHERS BASIC SKILLET CORNBREAD

Weight Watchers Basic Skillet Cornbread image

Makes 10 servings at 3 ww pts per wedge. This came from a Simple Goodness Magazine from 1997. This cornbread is wonderful.

Provided by Crystal B.

Categories Breads

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 1/2 tablespoons vegetable oil
1 large egg, lightly beaten
2 large egg whites, lightly beaten

Steps:

Preheat oven 450 degrees.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
Bake at 450 degrees for 20 minutes or until lightly browned.
Remove cornbread from skillet immediately.
Yield 10 servings.
Serving Size 1 wedge @ 3 ww pts.

Nutrition Facts : Calories 149.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 20.6, Sodium 390.8, Carbohydrate 23.9, Fiber 1.6, Sugar 2.5, Protein 5.4

SALLI'S CORN LIGHT BREAD

Salli's Corn Light Bread image

Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Steps:

Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted.
Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.