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Sweet Country Cornbread (lighter recipe)

Sweet Country Cornbread (lighter recipe)
  • Prep 10 min
  • Total 35 min
  • Servings 12
Low fat doesn't mean low flavor in this moist and tender cornbread. Bake it up and watch it disappear!
Updated July 14, 2014
Make With
Make With
Gold Medal Flour

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

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.

  • 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.
  • Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
  • 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 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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