I love hearty foods that are low in calories. Foods that are filling and somehow low calorie are foods I can get behind. I enjoy making food that can stand alone or accompany another dish. I came about this concept when looking for a side dish to quinoa chili I was making. I wanted a classic side dish of traditional chili. This idea led me to corn bread.
There is a long-standing battle between sweet and savory corn breads. I grew up eating a slightly sweeter corn bread. However, Samuel much prefers a savory, saltier corn bread. I set out trying to find a low calorie, less sweet corn bread. That was a daunting task. I spent a lot of time researching corn bread recipes and figuring out how I could make a corn bread that wasn’t overly sweet or high in calories. This corn bread is perfect if you don’t want a sweet version. It goes perfectly with chili, or on its own. It is perfectly savory and delicious any time of the day.
The first step to making this corn bread is to mix the dry ingredients together. You’ll need to stir together the flour, cornmeal, sugar, baking soda, and salt. Just whisk or stir together these ingredients so they are well blended. You don’t want clumps of flour because it will be harder to mix in the wet ingredients.
Next, mix together the wet and dry ingredients. It is very important not to over mix the batter. If you over mix, the corn bread will bake up dry and won’t be moist and fluffy. You want to mix in the yogurt, water, and egg whites until the batter just barely comes together. Folding the wet ingredients in with a silicone spatula is a great way to incorporate the wet and dry together without over mixing.
Once you have mixed together the wet and dry ingredients, pour the batter into the prepared pan. I like to smooth out the batter with a spatula so it’s evenly distributed. Also, I chose to crack some salt over the top of the batter. It gives the cornbread a delicious salty crust on top. You can use regular table salt or crack salt over the top. I highly recommend this. Somehow the salt on the top makes the corn bread beyond delicious, and it doesn’t taste at all too salty. Bake the corn bread until it is golden brown and springs backs when pressed gently, about 20 to 25 minutes. This tastes best straight out of the oven or warmed up in the microwave.
This is one of the best corn breads I have ever had. The first time I made it, I paired it with quinoa chili. It was divine. It was just slightly salty and very hearty. I love it’s savory and not sweet. It is perfect with chili, or on it’s own. I made this batch with the sole intention of eating it as a snack and for breakfasts. I warm it up slightly in the microwave and spray it with no calorie butter. The sprinkling of salt over the top really adds to the wonderful corn bread flavor. You can’t make a better low calorie corn bread. I’m already dreaming of this for breakfast tomorrow.
Low Calorie Corn Bread
Total calories: 1,180
Servings: 12 pieces
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup granulated sugar
- 1 tsp baking soda
- ¾ tsp salt (plus extra for sprinkling)
- 1 cup plain, nonfat yogurt (I used Greek)
- 6 tbsp liquid egg whites
- 5 tbsp water
- Preheat oven to 400°F. Spray an 8×8 baking pan with nonstick spray.
- In a large bowl, stir together flour, cornmeal, sugar, baking soda, and salt.
- Mix in yogurt, water, and egg whites until the batter has just started to come together. Do not over mix.
- Pour batter into prepared pan. Sprinkle the top of the batter with salt if you’d like. Bake for 20 to 25 minutes. The center should spring back when gently pressed
This is not a sweet cornbread by any means. If you would like it to be sweeter, you can definitely add more sugar, honey, or agave syrup to the batter with the liquid ingredients. We prefer a more savory corn bread, so we like it less sweet.
This is fabulous when warmed up with some butter in the morning. It is hearty and dense.
2 large eggs for 6 tbsp liquid egg whites