Corn Bread

Published June 7, 2016

SmartPoints : 6  |  Prep Time: 10 min  |  Cook Time: 20 min  |  Serves: 8  |  Difficulty: Easy


Our renovated Corn Bread makes the perfect side dish for chili, soups and stews.


  • 1 cup(s) uncooked unenriched white cornmeal, yellow
  • 1 cup(s) all-purpose flour
  • 2 tsp baking powder
  • 3⁄4 tsp table salt
  • 1⁄2 tsp baking soda
  • 14 3⁄4 oz cream style corn, canned
  • 1⁄2 cup(s) low-fat buttermilk
  • 2 large egg white(s)
  • 2⁄3 Tbsp corn oil


  1. Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
  2. ​Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the centre; set aside.
  3. ​Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.​
  4. Bake until a wooden pick inserted near the centre comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.