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Someone asked for a fat-free cornbread recipe.  This one was posted a few
weeks ago.  I've made it twice--my husband LOVES it.  I made it with the
cream corn, which makes it quite moist.  I had to cook it about 10 minutes
longer than stated to dry it out enough for my taste.  But its great and
freezes well.

- - - - 
 I altered the recipe by adding canned creamed corn
(which you know is just corn - there is no cream).


1 cup cornmeal
1/2 cup whole wheat flour
1 TB baking powder
1-3 TB sugar, depending on taste
1/2 tsp. salt
1 apple made into applesauce or 1/3 cup prepared applesauce
3/4  cup skim milk
2 egg whites
1 15 oz. can creamed corn, optional

Preheat oven to 425 degrees f. Pam spray an 8" X 8 " cake pan or equivalent
iron skillet or other oven-proof pan and put into the oven to preheat. Mix
all ingredients, pour batter into heated pan and bake for 20 mins. 

Freezes well - if it lasts that long.  Refrigerate any leftovers and serve
cold or it also improves when reheated for about 15 minutes at 350 degrees
and gets crisp.