Tuesday, March 15, 2022

Classic Corn Bread Recipe

Classic Corn Bread Recipe

Ok so yet another “healthy” recipe. Later tonight or tomorrow I will be making something that’s not WW friendly, I promise! I wanted some muffins for breakfast next week and when I found this recipe for corn muffins in my WW cookbook, I knew I wanted to make it. Last week I had a few disasters making muffins, so I was just happy these were successful! I’ll post an update after I’ve tried them. For now, suffice it to say, the recipe worked! That’s more than I can say for the last muffin recipe I tried…

By Tracey

Classic Corn Bread

from Weight Watchers Complete Cookbook, by Weight Watchers


  • 1 1/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 4 teaspoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons low-fat buttermilk
  • 1 large egg


Preheat oven to 400 F. Spray an 8-inch square pan or a 12-cup muffin tin with nonstick spray.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir just until blended (do not overmix).

Transfer the batter to the pan or muffin tins. Baking until golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan or tins on a rack for 10 minutes. Serve warm.

Classic Corn Bread Recipe Rating: 4.5 Diposkan Oleh: Admin