Reduced Fat Moist Sweet Cornbread Recipes

MOIST & SWEET CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

MOIST & SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
• In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
• Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until combined.
• Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
• Cool for about 20 minutes, then cut into slices and serve.

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.

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.

SWEET COUNTRY CORNBREAD (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

HEALTHIER GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
• Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
• Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

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.

REDUCED FAT MOIST SWEET CORNBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit; grease an 8" square baking pan.
• In food processor bowl fitted with steel blade, beat butter, Neufchatel cheese, and lecithin until fluffy.
• Add the egg whites and beat for about 30 seconds.
• Add barley malt syrup (or honey), splenda, 1/2 cup of the corn kernels, the milk, and the cornstarch; puree these together.
• In medium bowl, combine the remaining dry ingredients (masa harina, corn meal, gluten, baking powder, and salt) with a whisk, making sure that everything's incorporated well.
• Pour the wet ingredients into the dry ingredients, and add the remaining 1/2 cup corn kernels; fold gently to combine; don't go too rough on the batter because you don't want the gluten to develop or the bread will be tough.
• Transfer the mixture to your greased pan, and bake until it reaches an internal temperature of 185 degrees F; I used a probe thermometer so I don't know exactly how long it took; probably about 40 minutes; look for a golden color, and a firm center.
• If you can manage to do so, let stand 15 mins before cutting.
• Additional Chef Notes: The cornstarch and liquid lecithin help bind the ingredients and retain moisture, two roles normally played by fat, some of which has been eliminated in this recipe;"Masa harina" is the corn flour that is used to make delicious authentic corn tortillas-- the flavor is entirely different from wheat-based (for example, all-purpose) flours; This recipe calls for gluten since neither corn flour nor corn meal have gluten in them naturally, the protein in wheat that helps impart structure, and lets your bread rise better; My guess is that if you omit the cornstarch, liquid lecithin, masa harina, and gluten, your bread won't be as moist or flavorful.