Low-Fat Applesauce Cornbread Recipe

This low-fat applesauce cornbread is moist, subtly sweet, and beautifully golden with just 2 grams of fat per slice. It’s the perfect balance of cozy and clean, using applesauce in place of oil to create a tender, cake-like crumb without the grease. Whether you’re serving it with chili, soup, or enjoying it as a light snack, this recipe offers all the comfort of classic cornbread with none of the heaviness.

About This Recipe

The applesauce adds natural moisture and a hint of sweetness that enhances the cornmeal’s warmth without overpowering it. The result is a soft, fluffy bread with a delicate crust that’s satisfying without being rich. It’s perfect for those who love the texture of traditional cornbread but want to keep things light.

This easy one-bowl recipe comes together in under 30 minutes and is ideal for meal prep, potlucks, or weeknight dinners.

Why This Recipe Belongs in Your Diet

Unsweetened applesauce replaces oil or butter, cutting fat dramatically while keeping the texture soft and moist. Combined with whole-grain cornmeal and low-fat milk, this version offers a healthier, fiber-rich option that still satisfies.

What You’ll Need (Ingredients)

We’re using wholesome, simple ingredients to build flavor and texture without excess fat.

• 1 cup yellow cornmeal: Brings that essential corn flavor and hearty texture.
• 1 cup all-purpose flour: Helps keep the bread soft and structured.
• 1 tablespoon baking powder: Provides lift and fluffiness.
• ½ teaspoon salt: Balances the sweetness and enhances flavor.
• 2 tablespoons sugar: Just enough to highlight the applesauce and cornmeal.
• 1 cup low-fat milk or unsweetened almond milk: Adds moisture with minimal fat.
• 1 tablespoon apple cider vinegar: Activates the baking powder and adds a slight tang.
• ¼ cup unsweetened applesauce: The secret to moist, low-fat cornbread.
• 1 large egg: Adds a little structure and richness without much fat.
• 1 large egg white: Helps bind and lighten the crumb.

How to Make Low Fat Applesauce Cornbread

1. Preheat oven to 375°F (190°C). Lightly grease or line an 8×8-inch baking dish with parchment.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. Prepare wet ingredients: In another bowl, whisk milk with vinegar. Let sit 2 minutes to curdle slightly, then add applesauce, egg, and egg white. Mix well.
4. Combine and stir: Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix.
5. Bake: Pour batter into the prepared dish and smooth the top. Bake 22–25 minutes, or until a toothpick comes out clean.
6. Cool and serve: Let rest for 10 minutes before slicing.

Recipe Tips and Variations

• Add ¼ teaspoon cinnamon for a warm, slightly sweet twist.
• Stir in corn kernels or diced apples for texture.
• Use white whole wheat flour for extra fiber.
• Make muffins by dividing batter into 12 muffin cups and baking for 15–18 minutes.

How to Store Leftovers

Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months. Reheat gently in the oven or microwave.

Nutrition Facts

• Serving Size: 1 slice (1/9 of pan)
• Calories: 125 kcal
• Fat: 2 g
• Carbohydrates: 21 g
• Protein: 3 g
• Sodium: 200 mg

Try More Recipes:

• Low-Fat Vegan Cornbread Recipe
• Low-Fat Jalapeño Cornbread Recipe
• Low-Fat Cornbread Dressing (Stuffing) Recipe
• Low-Fat Cornbread Muffins Recipe