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Sweet Country Cornbread (lighter recipe)

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  • Prep 10 min
  • Total 35 min
  • Servings 12
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Low fat doesn't mean low flavor in this moist and tender cornbread. Bake it up and watch it disappear!
Updated Jul 14, 2014
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Ingredients

  • 1 cup fat-free (skim) milk
  • 2 tablespoons margarine, melted
  • 1/4 cup fat-free cholesterol-free egg product
  • 1 1/4 cups yellow, white or blue cornmeal
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
  • 2
    Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
  • 3
    Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cornmeal--or dried, ground corn kernels--gives a crunchy sweetness to breads. Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer.
  • tip 2
    Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
  • tip 3
    Want to try corn muffins instead? Grease bottoms only of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter.

Nutrition

145 Calories, 2 g Total Fat, 4 g Protein, 29 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
250 mg
Potassium
80 mg
Total Carbohydrate
29 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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