Skillet Cornbread Made Skinny

Comfort food gets a tasty, low-calorie makeover

by Cari Coulter, RD, LD

Do you have memories of your grandmother pulling out a piping hot skillet of cornbread and slicing you off a wedge before anyone else got to fill their plates? You can have that same delicious moment, minus many of the calories and nearly all the fat. Here's the way we like to make a family favorite healthier without sacrificing taste.

This is a perfect side dish to bring to a holiday potluck or for cozy dinners in -- and it's delicious reheated the next morning for breakfast! Be sure to compare the calorie and fat tallies from a traditional cornbread recipe and our healthy makeover (below) to enjoy your wedge of heaven even more. 





1 1/2 cups flour

1 1/2 cups cornmeal

2 tsp baking powder

1 tsp baking soda

1/3 cup sugar or Splenda

1 tsp salt

1/2 cup Eggbeaters or 2 egg whites

1 1/2 cup skim milk

1/2 cup plain, fat-free yogurt



1. Mix flour, cornmeal, baking powder, baking soda, sugar, and salt in large bowl.  In another bowl, combine eggbeaters, skim milk and plain yogurt.  

2. Combine flour mixture with egg mixture.  Mix just until combined.  Pour batter into a 9x13” baking pan.

3. Bake at 400-degrees F for 45 minutes or until golden brown.

4. Cool for 15 minutes.  Cut cornbread into 12 squares.

Yield: 12- 1 square servings


Nutritional Information

Calories  165
Fat  0.75 g
Protein  6 g


Traditional Cornbread

Nutritional Information (per 1/12 pan)

Calories  284
Fat  12 g
Protein 5 g



Modification Suggestions

  1. Use Egg beaters or egg whites instead of whole eggs.
  2. Try Splenda Baking Blend instead of regular sugar, which works better for some baked goods than others.
  3. Use plain yogurt instead of butter as a binder.


Do you serve cornbread plain or smeared with butter or jam in your family?

Cari Coulter RD, LD, is the program director at Wellspring Wisconsin. She graduated with honors from Miami University with a BA in psychology and a minor in nutrition and completed her dietetic coursework at NYU's Steinhardt Graduate School. She has since worked in both clinical and corporate health environments.

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