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Skinny Corn Bread


Serving Size: 1 slice (1/8 loaf)
Calories: 228
Fat: 8g
Protein: 5g
Carbs: 35g
Fiber: 1g

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  • 1 1/4 Cups all-purpose flour
  • 3/4 Cup yellow cornmeal
  • 1/4 Cup sugar
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1/4 Tsp seasoned salt
  • 1 Cup fat free buttermilk
  • 1/4 Cup cholesterol-free egg substitute
  • 1/4 Cup canola oil



Step 1

Coat slow cooker with nonstick cooking spray
Sift together flour, cornmeal, sugar, baking powder, baking soda and seasoned salt in a large bowl
Make well in center of dry mixture
Pour in buttermilk, egg substitute and oil
Mix in dry ingredients just until moistened
Pour mixture into slow cooker
Cook covered with lid slightly ajar to allow excess moisture to escape on low 3-4 hours or high for 45-90 minutes or until edges are golden and knife inserted in center comes out clean
Remove stoneware from slow cooker
Cool on wire rack about 10 minutes
Remove bread from stoneware and cool completely on rack


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