Sunday, September 23, 2007


So I bought a new cookbook and as I was flipping through it I found a recipe for cornbread. Now all I've been thinking about since is CORNBREAD. So I went food shopping, bought my cornmeal but forgot the buttermilk. I searched high and low to find a recipe for cornbread that doesn't use buttermilk and my good friend, Cooking Light, had one. Yay! Either way it was pretty yummy. Nice and crumbly like a homemade cornbread should be. Or how I imagine it should be. And I changed the recipe to shave an extra WW point off per serving. The lighting where I took the photo was really is much more golden in color in real life, but would probably be even more golden with white flour (not whole wheat like I used)

I think I'll make this for Thanksgiving, but in individual mini-loaves. Way better than the canned, fatty crescent rolls. Ick.

1 cup white whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons Splenda
1 cup skim milk
2 tablespoons unsweetened applesauce
1/4 cup egg substitute
2 tablespoons light butter
non-stick cooking spray

Preheat the oven to 425°F.

Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, applesauce, and egg substitute; stir well. Add to dry ingredients, stirring just until moistened.

Spoon batter into an 8-inch square baking pan coated with cooking spray. Melt butter in a microwave safe bowl and drizzle over top of batter in baking dish. Using a knife, swirl it through the batter as though you are "marbling" a cake.

Bake for 20 minutes or until done. Cool 5 minutes in pan on a wire rack.

Yields 9 servings.

WW info: 2 points per serving.

1 comment:

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