Low-Fat Corn Bread Recipe

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"I love corn bread, and I think this version is much better than traditional ones," remarks Heather Andersen of Tucson, Arizona. "Served warm, it's moist yet low in fat," she promises.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 cup fat-free milk
  • 1/4 cup unsweetened applesauce

Nutritional Facts

One serving equals 101 calories, 198 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, trace fat, 1 gm fiber. Diabetic Exchanges: 1-1/2 starch.


  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened.
  2. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to wire rack. Serve warm. Yield: 12 servings.
Originally published as Low-Fat Corn Bread in Quick Cooking January/February 2000, p45

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Reviewed Feb. 7, 2016

"Absolutely delicious!!! I used eggbeaters, Splenda (about 1/2 cup), and Hood 35 calorie fat free milk! The results were a wonderfully sweet, non-crumbly corn bread!"

Reviewed Feb. 20, 2012

"Good low fat recipe."

Reviewed Jun. 22, 2011

"Good recipe, but didn't have quite enough flavor. Nice low fat recipe though."

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