Low-Fat Cornbread Recipe

This low-fat cornbread is soft, slightly sweet, and golden with just 3 grams of fat per slice. It’s a heart-healthy twist on a Southern classic, made without butter or oil but still perfectly moist and tender. Using unsweetened applesauce and low-fat buttermilk gives this version its signature crumb while keeping it light, making it ideal for anyone following a low-fat, lower-calorie, or cholesterol-conscious diet.

About This Recipe

The texture is the star here—moist but not heavy, with a delicate golden crust. It has just the right touch of sweetness and a mild corn flavor that pairs beautifully with soups, stews, or chili. You’ll never miss the butter.

This cornbread comes together quickly with pantry basics, making it a go-to side dish for weeknight meals or last-minute gatherings. It also reheats well, so it’s a great make-ahead option.

Why This Recipe Belongs in Your Diet

By replacing oil with unsweetened applesauce and using low-fat buttermilk, you cut down significantly on saturated fat while maintaining moisture. Cornmeal adds fiber and slow-digesting carbs, making this a satisfying yet light side dish.

What You’ll Need (Ingredients)

We’re using a few clever swaps to deliver classic cornbread flavor with a healthy spin.

• 1 cup yellow cornmeal: The base for classic texture and mild, sweet flavor.
• 1 cup all-purpose flour: Balances the crumb for a tender bite.
• 1 tablespoon baking powder: Helps the cornbread rise and stay fluffy.
• ½ teaspoon baking soda: Works with the buttermilk for extra lift.
• ½ teaspoon salt: Enhances flavor without overdoing the sodium.
• 2 tablespoons sugar: Just enough to bring out the corn’s natural sweetness.
• 1 cup low-fat buttermilk: Adds tang and moisture with less fat than whole milk.
• 2 large egg whites: Help bind and lift the batter without added fat.
• 1 large egg: Adds structure and a richer flavor without excess fat.
• ¼ cup unsweetened applesauce: Replaces oil to keep the crumb moist and tender.

How to Make Low Fat Cornbread

1. Preheat oven to 375°F (190°C). Lightly spray an 8×8-inch baking dish with nonstick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Combine wet ingredients: In another bowl, whisk together buttermilk, egg whites, whole egg, and applesauce until smooth.
4. Combine mixtures: Add the wet ingredients to the dry and stir until just combined. Don’t overmix.
5. Pour and bake: Pour the batter into the prepared dish and smooth the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Let cool for at least 10 minutes before slicing.

Recipe Tips and Variations

• For a savory version, skip the sugar and add chopped jalapeños or green onions.
• Want mini cornbreads? Use a muffin tin and bake for 12–15 minutes.
• Add ¼ cup corn kernels or diced bell pepper for extra flavor and texture.

How to Store Leftovers

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual squares tightly wrapped for up to 2 months. Reheat gently in the microwave or oven.

Nutrition Facts

• Serving Size: 1 slice (1/9 of pan)
• Calories: 135 kcal
• Fat: 3 g
• Carbohydrates: 22 g
• Protein: 4 g
• Sodium: 210 mg

Try More Recipes:

• Low-Fat Zucchini Quiche Recipe
• Low-Fat Salmon and Broccoli Quiche Recipe
• Low-Fat Cheese and Onion Quiche Recipe