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.
- 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
- 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.
- 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