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Healthy Weight Watcher's Skinny Corn Bread Recipe

  • Author: Susan
  • Total Time: 30 minutes
  • Yield: 8 slices 1x
  • Diet: Low Calorie


Welcome to my kitchen, where every recipe is a celebration of wholesome goodness and a dash of creativity. 

Today, I'm thrilled to share with you a great recipe that perfectly balances the comforting warmth of cornbread with the health-conscious choices we all strive for – my delectable Weight Watchers' Skinny Cornbread.


Units Scale
  • 1 cup of uncooked white or yellow cornmeal
  • 1 cup of All Purpose Flour
  • 2 Teaspoons of Baking Powder
  • 3/4 Teaspoons of Sea Salt
  • 1/2 Teaspoon of Baking Soda
  • 14 3/4 ounce of Creamed Corn
  • 1/2 cup of Low Fat Buttermilk
  • 2 Egg Whites
  • 2/3 Tablespoon of Olive Oil


  1. Preheat the oven to 400 degrees F. Coat an 8 inch square pan with cooking spray.
  2. In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. Mix well with a whisk, then make a well in the center, set aside.
  3. In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Pour mixture into the dry ingredients; mix until blended. Pour batter into the prepared pan and smooth the top.
  4. Bake until a wooden pick inserted near the center comes out clean, about 25-30 minutes. Cool in the pan on a wire rack for 10 minutes. Cool to room temperature before cutting into 8 squares.
  5. Serving size one square. For a sweeter cornbread add a drizzle of honey over the top.


  • Quality Ingredients: Start with high-quality ingredients, including fresh buttermilk and a reputable brand of canned creamed corn.
  • Measuring Accuracy: Accurate measurements are crucial in baking. Use measuring cups for dry ingredients and a liquid measuring cup for liquids like buttermilk.
  • Temperature Matters: Ensure all your ingredients, especially buttermilk and eggs, are at room temperature. This helps with better incorporation and a smoother batter.
  • Preheat the Pan: Preheat your cast-iron skillet or baking pan before adding the batter. This promotes a crispier crust.
  • Proper Mixing Technique: Mix the dry ingredients separately from the wet ones. Then, gently fold the dry mixture into the wet ingredients until just combined. Overmixing can lead to a dense cornbread.
  • Creamed Corn Addition: Drain excess liquid from the canned creamed corn before adding it to the batter. This prevents the cornbread from becoming too wet.
  • Buttermilk Substitute: If you're out of buttermilk, you can make a substitute by adding a tablespoon of white vinegar or lemon juice to regular milk. Let it sit for 5-10 minutes before using.
  • Sweetener Adjustment: Adjust the amount of sweetness to your taste preference by adding in honey. Some people like a slightly sweeter cornbread, while others prefer it less sweet.
  • Use Cornmeal with Texture: Choose a coarser cornmeal for a better texture. This adds a pleasant crunch to your cornbread.
  • Resting Time: Allow the batter to rest for a few minutes before baking. This gives the leavening agents time to work and results in a fluffier texture.
  • Baking Time and Temperature: Follow the recommended baking time and temperature in your recipe. Overbaking can lead to a dry cornbread.
  • Check for Doneness: Use the toothpick test. Insert a toothpick into the center of the cornbread – if it comes out clean or with a few moist crumbs, it's done.
  • Serve Warm: Cornbread is best served warm. Allow it to cool for a few minutes before slicing and serving.
  • Experiment with Add-ins: Consider adding extras like grated cheese, chopped jalapeños, or diced onions for additional flavor and texture.
  • Storage: Store leftover cornbread in an airtight container. To reheat, wrap slices in foil and warm in the oven for a few minutes to regain moisture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 square
  • Calories: 254
  • Sugar: 3.5 g
  • Sodium: 437 mg
  • Fat: 2.9 g
  • Carbohydrates: 55 g
  • Protein: 7.2 g
  • Cholesterol: 2.7 mg

Keywords: Weight Watcher's Corn Bread