Golden Sweet Cornbread

Here's the Dish

This cornbread is unbelievably moist, and it has just a hint of sweetness just as cornbread should! Most cornbread recipes have a stick of butter and a cup of flour, which sends the nutritional value of this bread ’south’ very quickly. I ‘ve come up with a version that uses whole grains and a secret ingredient so you won’t miss that buttery moistness… (yeah for creamed corn!)

You could also make this bread in a muffin tin or whip up a batch to use in your stuffing! Serve this ‘melt in your mouth’ cornbread to your guests this Thanksgiving and you will be sure to get rave reviews!

Method

The estimated total time to make this recipe is 35 Minutes.

1

Preheat oven to 425 degrees. Spray an 8×8 pan with non-stick cooking spray.

2

Place everything, (except for the 1/4 cup corn), into a blender. Puree until oats are completely ground, and batter is smooth.

3

Pour batter into prepared pan, and stir in corn. Bake for 25-30 minutes, or until lightly golden brown, and a toothpick comes out clean. Enjoy

Ingredients

1 cup Cornmeal
1/2 cup Oats (be sure they are gluten free if you are sensitive)
1/4 cup Egg beaters (or 1 whole egg)
1/2 cup Creamed corn
1 cup Low fat milk (or milk substitute such as unsweetened almond milk)
2-4 pktsStevia (or 1/4 c sweetener of choice, or 2 tbs honey)
1/2 tsp Salt
2 tspBaking powder
1/4 cup Corn
Optional:If you like your cornbread a bit sweeter, add extra sweetener of choice to taste, or for a spicy version, add a can of green chiles to the mix!

Katie's Tip!

If you like your cornbread a bit sweeter, add extra sweetener of choice to taste, or for a spicy version, add a can of green chiles to the mix!

Nutrition Breakdown

9 Servings
97 Calories Per Serving
0.5 g Fat
14 g Carbohydrate
1 g Fiber
2 g Sugar
3 g Protein
3 WWP+*

*Weight Watchers Points per serving

19 Comments

Brooke said:

I was just craving cornbread last week but didn’t give in since it isn’t exactly figure-friendly, but this sounds perfect! Can’t wait to make it! Thanks for coming up with yet another amazing recipe :)

November 13th, 2011 — 4:19pm  |  Reply

Jamie said:

Katie! Love all of your recipes :) Your amazing!! You are soooo inspirational spiritually as well. Your perspective is amazing and I love your story of your acceptance of yourself and asking God to lead you and that story has helped me come to the Lord with my body issues. Thank you! I just wanted to point out though that oats most often are not gluten free!! You will have to get a certified gluten free box of oats if you wanted it to be gluten free :) (gluten is in wheat, rye, barely, and oats that are not grown specially) Anyways I am celiac so this is very helpful and I will definately be making some soon! Cornbread is my favourite !! By the way, do you know if they make gf wonton wrappers? All of your recipes including them look so good but I do not know where to look for them or even a substitute for them?

November 13th, 2011 — 6:07pm  |  Reply

lisa said:

I <3 cornbread! espeically buttery and honey-ey! (haha!) and so much actual corn in the corn bread! who would have thought to do that ? ;)

November 13th, 2011 — 6:52pm  |  Reply

Katrina said:

Nothing like fresh, warm, cornbread! Love it!

November 14th, 2011 — 4:52am  |  Reply

Ellie@fitforthesoul said:

You don’t know how much I loooooove cornbread, and I love this recipe and its nutrition! And very clever pun about “south” ;) It is a pun, right? And Katie, I so wish you could live near me and be like, besties lol. Yeah, I’m creepy like that. Have a wonderful day~

November 14th, 2011 — 1:02pm  |  Reply

callie said:

hi katie! i’m making the cornbread right now and i paused at 4tbs baking powder…it seems like a lot–just wondering it it’s a typo. i’m so excited to try the finished product though!

November 23rd, 2011 — 12:29pm  |  Reply

Lindsay said:

This recipe looks so yummy! I linked to it on my blog’s weekly meal plan
I love all your recipes and your fitness information! I will be back to try more recipes!

January 1st, 2012 — 3:29pm  |  Reply

Cerissa said:

Hi Katie! Can we use regular corn, then puree it in place of the creamed corn? I don’t keep creamed corn on hand… in fact, I’m not even sure what it is! haha :)
Looking forward to making this for company Thursday to go along with some good soup!

March 26th, 2012 — 6:05pm  |  Reply

Cerissa said:

Also, do you think it would be okay to blend all of the corn so that there are not pieces of corn in the bread? Picky husband here :)

March 26th, 2012 — 6:08pm  |  Reply

Cerissa said:

It turned out great! I pureed all of the corn (1/2 c + 1/4 c) and added a splash of fat free 1/2 and 1/2 to make up for the lack of creamed corn. Kid approved and company approved! Thank you :)

April 2nd, 2012 — 9:42pm  |  Reply

Melissa Class said:

I love pumpkin corn muffins…do you think I could replace the cream corn with pumpkin? What would you suggest in place of the corn or would I just leave it out all together

August 19th, 2012 — 4:30pm  |  Reply

Amber said:

Do you HAVE to use the corn? I LOVE cornbread but hate it with pieces of corn in it, so can I omit that part? Also, i LOVE how you put notes for people who are dairy free and gluten free like me ;]

November 6th, 2012 — 10:17am  |  Reply

Dashing Dish said:

no :)

November 6th, 2012 — 11:28am  | 

Amy Besserer said:

Katie,

Did you used canned corn for the corn or corn off the cob?

August 21st, 2013 — 11:04am  |  Reply

Dashing Dish said:

I used can but either works

August 21st, 2013 — 4:43pm  | 

Katie Farrell said:

hey jamie! thank you so much!!! you were such an encouragement to me!!! :) i did put a note on the top of my recipe section that you have to look for gluten free oats! :) bob red mills brand for sure carries them! :)

I’m not sure about gluten free wonton wrappers, i’m sure they are out there somewhere!! :) GOD BLESS YOU!!

November 13th, 2011 — 6:11pm  |  Reply

Katie Farrell said:

hahahah you crack me up ellie…. i love it! lol

November 14th, 2011 — 1:33pm  |  Reply

Katie Farrell said:

haha…that was a typo…im sooo sorry! i don’t know what i did there…its 2 tsp! :)

November 23rd, 2011 — 2:53pm  |  Reply

Katie Farrell said:

Hi Cerissa! Yes you sure can blend everything!

March 27th, 2012 — 3:45am  |  Reply

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