How many calories in a slice of homemade cornbread?

254 calories are in one square of the WW homemade cornbread recipe. But the number of calories in homemade cornbread can vary based on the specific ingredients and proportions used in the recipe. Different recipes may include varying amounts of flour, cornmeal, sugar, butter, milk, and other ingredients, all of which contribute to the overall calorie count.

Is cornbread more healthy than bread?

Comparing the healthiness of cornbread and regular bread depends on various factors, including the specific ingredients used, the preparation method, and individual dietary needs. Cornbread: Traditional cornbread is often made with cornmeal, which can be a good source of fiber and certain nutrients. However, some recipes may include added sugars, fats, or processed ingredients, which can impact its overall nutritional profile. Bread: The healthiness of regular bread depends on the type. Whole-grain or whole-wheat bread is generally considered a healthier option than white bread because it retains more nutrients and fiber from the whole grain. Bottom line - both cornbread and regular bread can be part of a healthy diet when prepared with wholesome ingredients and consumed in moderation. It's crucial to consider individual dietary needs and preferences.

Which makes better cornbread white or yellow cornmeal?

Ultimately, the choice between white and yellow cornmeal comes down to personal taste. Some people prefer the sweetness and lightness of white cornmeal, while others enjoy the heartiness and richer flavor of yellow cornmeal. You might want to experiment with both types and see which one you prefer or even try a mix of the two for a balanced flavor and texture.

Easy Healthy Weight Watcher's Corn Bread Recipe

Description

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.

Ingredients

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

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Instructions

Preheat the oven to 400 degrees F. Coat an 8 inch square pan with cooking spray.
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.
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.
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.
Serving size one square. For a sweeter cornbread add a drizzle of honey over the top.

Notes

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

Nutrition

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