READ REPLIES

ISO: Does anyone have a fat-ree cornbread recipe that works?

Micha in AZ

I tried the Fat Free Cornbread recipe from Dean Ornish's Everyday Cooking with Dean Ornish last night and it didn't taste very good. At all. It's the first recipe from the book I haven't liked, very heavy, dense and doughy. I didn't overmix or overbake, just as instructed. Worked very well with the Spiced Pumpkin Bars from the book, but the cornbread was LESS than satisfactory. There are probably just some things that won't work without fat.-Micha

Recipe: Lighter Southern Buttermilk Cornbread

Betsy at Recipelink.com

Lighter Southern Buttermilk Cornbread

1 1/2 cups yellow, white or blue cornmeal
1/2 cup all-purpose flour*
1 1/2 cups fat-free buttermilk
2 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup fat-free cholesterol-free egg product

Heat oven to 450F. Coat with cooking spray bottom and sides of 9x1 1/2-inch round pan, 8x8x2-inch square pan, or 10-inch ovenproof skillet with shortening.

Mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.

Bake round or square 25 to 30 minutes, skillet about 20 minutes or until golden brown. Serve warm.

*If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.

3 grams of fat and 120 calories per serving (the book doesn't say how many servings there are per pan - my guess is 12 servings)
Source: Crocker's Best of Baking: More Than 350 of America's Favorite Recipes

Hi Micha,

I haven't tried this recipe but I'm thinking the buttermilk and egg-substitute might help with the flavor. Let us know if you try it!

Betsy

Recipe: Fat Free Cornbread, Fat Free Blue Cornbread, Fat Free Mexican Cornbread - Some recipes for dearest Micha:

Gladys/PR

I have not made these recipes before.

CORNBREAD (FATFREE)
Source: Annice Grinberg
Servings: 12

1 cup flour, whole-grain wheat
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 cup skim milk
3/4 cup creamed corn

Mix dry ingredients. Mix wet ingredients. Mix together, just till blended. Pour into sprayed 8x12-inch pan.

Bake about 20 minutes at 400 F.

Per serving: 106 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 22g Carbohydrate; trace Cholesterol; 236mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

FAT FREE BLUE CORNBREAD

1 cup blue cornmeal
1/2 cup flour (whole wheat is healthiest but any kind works)
1 TBSP baking powder
1/2 tsp salt
1 TBSP Smucker's Baking Healthy (fruit puree fat-substitute that comes in a nifty squeeze bottle)
3/4 cup nonfat milk
2 oz egg substitute

Preheat oven to 425F. Spray pan with Pam and put in oven to preheat.

Mix all ingredients, pour into pan, and bake for about 20 minutes if loaf pan, 15 minutes if segmented pan (see note). Test for doneness by inserting a toothpick which should come out clean.

Note: Using segmented pans for cornbread is a lot of fun. Usually the pans are made of cast iron. I have one which has 6 piece-of-pie shaped segments and have seen those with 6 or 8 segments shaped like ears of corn. Of course a loaf pan or an iron skillet works well too but needs a little longer to cook.

FAT FREE MEXICAN CORN BREAD

1 1/2 cup yellow cornmeal
1/2 cup white or whole wheat flour
1 tablespoon baking powder
1 egg or equivalent
1 cup nonfat milk, soy or rice milk
1 (16 oz.) can creamed corn
1/4 cup chopped onion
1 or 2 tablespoons chopped red pepper or pimento (to taste)
1 small can Ortega chilies (drained)
1 teaspoon chopped jalapeno chilies (to taste or as desired)

Preheat oven to 425 degrees. Grease or spray oil to coat 8 inch square pan or 12 count muffin pan.

Combine all dry ingredients. mix wet ingredients. Stir dry mix into wet ingredients.

Bake for 35 - 40 minutes until knife inserted in center comes out clean or 15-20 minutes in muffin pans.

Recipe: Low Fat Old-Fashioned Cornbread Dressing for dear Micha!

Gladys/PR

Old-Fashioned Cornbread Dressing

2 cups cornmeal
2 tsp baking powder
4 egg whites, whipped
1 1/4 cups buttermilk* (see note), at room temperature
1 tsp Fleischmann's Fat Free Spread

For Dressing:
1 cup onions, chopped
1 cup celery, sliced thin
2 tsp sage
2 tsp poultry seasoning
1/2 tsp black pepper
2/3 cup chicken broth
2 egg whites, whipped

Preheat oven to 400. Prepare a 9-inch square pan and a 2-quart casserole dish with cooking spray; set them aside.

To prepare cornbread, combine cornmeal, baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter evenly into prepared 9-inch pan.

Bake for 20 minutes then reduce heat to 325. Remove cornbread from the pan and crumble into a mixing bowl.

Add onions, celery, sage, poultry seasoning, black pepper, chicken broth, and egg whites. Loosely spoon stuffing into the dish.

Bake for 45 minutes.

*Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk to equal 1 1/4 cups; let stand 5 minutes.

Time Saving Tip: To make Thanksgiving Day a little less hectic, bake cornbread 1 to 3 days in advance. Then complete the stuffing preparations the day before or the morning of the dinner, and pop the casserole into the oven 1 hour before serving time.

Servings: 12
Per serving: 113 Calories; 1g Fat (7% calories from fat); 5g Protein; 21g Carbohydrate; 1mg Cholesterol; 263mg Sodium

Source: Fat-Free Holiday Recipes

Thank You: Betsy, thanks for the recipe!

Micha in AZ

I haven't ever seen fat-free buttermilk, but it's called for in this cookbook and much of the light cooking recipes I have seen over the years. Perhaps I will have to use the reconstituted dry stuff, I will check the label. I read something yesterday on the web that led me to believe that part of the problem with the cornbread I made the other night may have been the age (old) of my cornmeal. Can't wait to try your recipe but think I will wait for new cornmeal! Thanks again-Micha

Thank You: Gladys, thanks for the great recipes!

Micha in AZ

The one with the cream corn sounds yummy, I'll be checking lables to make it Dean Ornish-friendly. Spent an inordinate amount of time in the grocery and health food store reading labels yesterday. Will become easier as I began to know the brands, but probably will have to keep my eye on them as Dean Ornish's book says Boca Burgers are OK, the original fat-free ones. Now the ones lableled "original" have a gram and a half of fat! Big box in the freezer here as we have always liked them. I noticed they changed a year or so ago, got bigger and had the fat. 1 1/2 grams still under the limit, but will have to read the label to check for added fat. I see ingredient labels when I close my eyes now! Thanks again for the recipes, I'll let you know when I try them out.-Micha

Thank You: Looks like a great recipe, Gladys!

Micha in AZ

I've never tried cornbread stuffing, as I come from a family of "white bread stuffing-makers" and married into the same kind of family. (Altho there is a great raisin or no raisin debate still raging in the family as my parents always made it WITH and my husband's and sister-in-law's families made it WITHOUT! Thanks, dear friend, for coming thru with a recipe yet again!-Micha