Best Weight Watchers Basic Skillet Cornbread Recipes

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CORN BREAD



Corn Bread image

Our renovated Corn Bread makes the perfect side dish for chili, soups, and stews. Such a delicious treat! You'll love it topped with preserves for breakfast, too.

Categories     Appetizers

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 cup(s) Uncooked unenriched white cornmeal yellow
1 cup(s) All-purpose flour
2 tsp Baking powder
0.75 tsp Table salt
0.5 tsp Baking soda
14.75 oz Cream style corn canned
0.5 cup(s) Low-fat buttermilk
2 large Egg white(s)
0.667 Tbsp Corn oil

Steps:

  • Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
  • In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Mix well with a fork, then make a well in the center; set aside.
  • In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Fold this mixture into the dry ingredients; mix until blended. Pour the batter into the prepared pan and smooth the top.
  • Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan; cool completely before cutting into 8 squares.
  • Serving size: 1 square.

Nutrition Facts : Calories 65 kcal

WEIGHT WATCHERS BASIC SKILLET CORNBREAD



Weight Watchers Basic Skillet Cornbread image

Makes 10 servings at 3 ww pts per wedge. This came from a Simple Goodness Magazine from 1997. This cornbread is wonderful.

Provided by Crystal B.

Categories     Breads

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1 1/2 tablespoons vegetable oil
1 large egg, lightly beaten
2 large egg whites, lightly beaten

Steps:

  • Preheat oven 450 degrees.
  • Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
  • Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
  • Bake at 450 degrees for 20 minutes or until lightly browned.
  • Remove cornbread from skillet immediately.
  • Yield 10 servings.
  • Serving Size 1 wedge @ 3 ww pts.

Nutrition Facts : Calories 149.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 20.6, Sodium 390.8, Carbohydrate 23.9, Fiber 1.6, Sugar 2.5, Protein 5.4

BASIC NO-FAIL CORNBREAD



Basic No-Fail Cornbread image

I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it.

Provided by Bone Man

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 1/2 cups white cornmeal or 1 1/2 cups yellow cornmeal
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk (I use whole milk)
1/2 cup vegetable oil
2 eggs, beaten or 4 egg whites
Pam cooking spray

Steps:

  • Pre-heat the oven to 400 degree F.
  • Mix together all ingredients.
  • Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
  • Bake for 25-30 minutes until golden brown on top.
  • Serve hot with butter.

Nutrition Facts : Calories 290.5, Fat 12.2, SaturatedFat 2.5, Cholesterol 36.7, Sodium 352.5, Carbohydrate 39.5, Fiber 1.8, Sugar 5.7, Protein 6.3

WEIGHT WATCHERS CORNBREAD



Weight Watchers Cornbread image

I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them.

Provided by senseicheryl

Categories     Quick Breads

Time 30m

Yield 1 8 x 8 inch pan, 8 serving(s)

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 (14 3/4 ounce) can cream-style corn
1/2 cup buttermilk
2 large egg whites
2 teaspoons corn oil

Steps:

  • Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
  • Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
  • Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
  • Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

Nutrition Facts : Calories 170.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.6, Sodium 572, Carbohydrate 34.2, Fiber 2.2, Sugar 2.6, Protein 5.2

MOM'S BEST SKILLET CORNBREAD



Mom's Best Skillet Cornbread image

I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.

Provided by jess21

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/3 cups cornmeal
1 1/2 cups buttermilk
2/3 cup flour
1/4 cup corn syrup
1 teaspoon baking powder
2 tablespoons skim milk
1 teaspoon baking soda
5 tablespoons nonfat yogurt
1 teaspoon salt
2 egg whites, only

Steps:

  • Preheat oven to 400 degrees F.
  • Oil a cast ironskillet and heat in the oven while you make the batter.
  • Sift dry ingredients into a large bowl.
  • Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
  • Beat egg whites until stiff.
  • Pour milk mixture into flour mixture and stir well.
  • Fold in the egg whites.
  • Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
  • NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.

Nutrition Facts : Calories 224.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.8, Sodium 763.2, Carbohydrate 45.7, Fiber 2.4, Sugar 7.6, Protein 7.8

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