the skinny on cornbread

If you were to ask The Hubby what his favorite all time side is you might be surprised what his answer would be…some might say mashed potatoes (Ok I would say mashed potatoes), some might say rice or broccoli but The Hubby would say cornbread.  He LOVES cornbread!!  There is just one problem…cornbread can be crazy fattening and not very conducive to a healthier eating plan, so I have been working on a lightened-up version of The Hubby’s favorite…only in muffin form!

So why muffins…two reasons really.  They make it easy for portion control and they are cute….so its a win all the way around.  If you do not want to make muffins you can make this is in a square pan, just bake until the center is set and a toothpick comes out clean.

Now I am not going to try to fool you, these skinnier muffins are not as decadent as my most favorite cornbread recipe but they are light, airy with just a bit of sweetness making for a perfect cornbread muffin without all of the guilt.  To make the muffins moist and tender I used a can of creamed corn, and low fat buttermilk along with egg whites, and when all of these are combined with the traditional cornmeal and flour you get a great lightened-up cornbread.  

MJ

18 servings

Skinny Cornbread Muffins

Super tender cornbread muffins that are a perfect side for almost any meal without the guilt

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

1 cup cornmeal

1 cup flour

2 tsp baking powder

1/2 tsp baking soda

1 tbsp sugar

1 tsp salt

14 oz cream style sweet corn

1/2 cup low fat buttermilk

2 egg whites

2 tsp vegetable oil

Directions

Preheat oven to 400

Line a muffin pan with your favorite liners or spray with nonstick spray

In a large bowl whisk together cornmeal, flour, baking powder, baking soda, sugar & salt until well combined

In a separate medium bowl stir together cream corn, buttermilk, egg whites & vegetable oil until well combined

Fold flour mixture into liquid mixture until just combined

Divide batter into prepared pans, filling each liner to almost full

Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the center

Remove from oven and let cool for 5 minutes before removing from pan

ENJOY!!

Notes

Each muffin is 3 WW Smart Points:

Nutritional Info Calories 87 Calories from Fat 10 Total Fat 1.1g Cholesterol 0mg Sodium 279mg Potassium 112mg Total Carbohydrates 17.0g Dietary Fiber 1.0g Sugars 2.6g Protein 2.5g Vitamin A 0% - Vitamin C 1% - Calcium 4% - Iron 4% Nutrition Grade B

Nutrition

Calories

295 cal

Fat

2 g

Carbs

49 g

Protein

21 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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To give this lightened-up cornbread a kick you could add in some chopped green chilies or some shredded pepper jack cheese, or for some extra corny goodness you could add in some thawed frozen corn.  Feel free to make it your own.

Trust me you need to give these lightened-up cornbread muffins a try…you will be so glad you did!

Make everyday sparkle – MJ