A lighter side of corn bread

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Last night I blogged about making some good homemade chili and of course the perfect accompaniment to chili is cornbread. Usually I just make my cornbread out of a box, but yesterday I wanted to make my cornbread low fat and also wanted it to have a higher nutritional value so I made it from scratch. I didn’t use any oil or butter and also added in some frozen corn kernels. I must say it was quite delicious and really easy to make!

Cornbread

1 cup yellow corn meal
1 cup all purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
1 egg
1 egg white
1 cup vanilla rice milk or vanilla soy milk
1 tablespoon honey
1 teaspoon salt
1/3 cup frozen corn kernels
Cooking Spray

Preheat oven to 400 degrees.

In one bowl mix together the corn meal, flour, baking powder, salt and sugar (dry ingredients). In another bowl mix together the egg, egg white, rice milk, honey and corn (wet ingredients). Add the wet ingredients to the dry ingredients and whisk until all ingredients are blended together. Pour into a 8×8 baking pan and bake for 20 minutes at 400 degrees.

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Note: I wanted this corn bread to have less sugar than your typical corn bread so I used less sugar than what is normally used. If you like your corn bread a little sweeter you might want to add another tablespoon of sugar.  However, if you use a dollop of honey with the lighter corn bread it tastes fantastic!

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