Makeover Ultimate Corn Bread Recipe

4.5 1 3
Makeover Ultimate Corn Bread Recipe
Makeover Ultimate Corn Bread Recipe photo by Taste of Home
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Makeover Ultimate Corn Bread Recipe

Read Reviews
4.5 1 3
Publisher Photo
With an impressive 71% less cholesterol and 80% less fat, Makeover Ultimate Corn Bread is a heart-smart success. The sugar was cut in half and 190 calories were eliminated from the original recipe. The makeover bread tastes very good. Thank you so much for making it lighter! —Nita Cameron, Tacoma, Washington
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 2-1/2 cups reduced-fat biscuit/baking mix
  • 3/4 cup cornmeal
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 large egg white
  • 3/4 cup buttermilk
  • 1/2 cup fat-free milk
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons butter, melted
  • 1 tablespoon honey
  • 1/2 teaspoon butter flavoring, optional

Directions

In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, egg white, buttermilk, milk, applesauce, butter, honey and butter flavoring if desired; stir into dry ingredients just until moistened.
Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before cutting. Serve warm. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Makeover Ultimate Corn Bread in Light & Tasty February/March 2006, p13

Nutritional Facts

1 piece: 200 calories, 5g fat (2g saturated fat), 26mg cholesterol, 419mg sodium, 33g carbohydrate (9g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 2-1/2 cups reduced-fat biscuit/baking mix
  • 3/4 cup cornmeal
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 large egg white
  • 3/4 cup buttermilk
  • 1/2 cup fat-free milk
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons butter, melted
  • 1 tablespoon honey
  • 1/2 teaspoon butter flavoring, optional
  1. In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, egg white, buttermilk, milk, applesauce, butter, honey and butter flavoring if desired; stir into dry ingredients just until moistened.
  2. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before cutting. Serve warm. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Makeover Ultimate Corn Bread in Light & Tasty February/March 2006, p13

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MY REVIEW
shecooksalot User ID: 5888460 135565
Reviewed Feb. 6, 2012

"This is my go to cornbread recipe. Not only is it healthier, it is very delicious. I love the tiny bit of sweet flavor with the honey. This cornbread has also turned out well every time I have made it, have never had any problems. Love it!!!!!!"

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