2 Weight Watchers points Cornbread
(5)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Yellow Cornmeal, 1 cup *Flour, white, 1/4 cup Baking Powder, 2 tsp Egg, fresh, 1 large Salt, 1 tsp Milk, 1%, 1 cup *Canola Oil, 1 tbsp
Directions
Preheat oven to 425*. Heat skillet with 1 T. canola oil. Mix together the rest of the ingredients in a bowl. When oil is hot, pour mixture into skillet and bake for 25 minutes.

3/06/2016 UPDATE: This recipes seems to be getting a negative rating. I'm assuming it's because the ingredients lists are "general" terms for the ingredients. Here is exactly what I use and what I do to make this...NEVER had any complaints with it....NOTE: this is a true Southern Cornbread Recipe. If one lives North of Kentucky you are probably more accustomed to sweet cornbread. This is NOT a sweet cornbread recipe. Another VERY important note...ALWAYS use a well-seasoned 8-9 inch cast iron skillet. I have a CI skillet I use ONLY for baking cornbread. If it's seasoned perfect, the cornbread plops right out of the skillet onto the plate. I NEVER wash the skillet. To clean it, pour 1 T. salt into the skillet and use a paper towel to scrub it. Place it in the warm oven and let it get cold there.

Ingredients:

1 c. Hodgson Mill Stone ground Cornmeal
1/4. White Lily All-Purpose Flour
2 tsp. Clabber Girl Baking Powder
1 large egg
1 tsp. salt
1 c. 1% milk
1 T. Canola Oil

Pre-heat oven to 425 degrees. Place the 1 T. of oil into the cast iron skillet. Place the skillet on a stove top burner on medium heat. While the oil is heating, mix the cornbread batter. Watch for the oil to ripple in the skillet. Pick the skillet up and swirl the oil making sure it is evenly coating the skillet. Place skillet back on burner. Watch for a slight smoke arise from the skillet. Pour the batter into the oil...you should hear a sizzling sound when the batter meets the hot skillet of oil. No sizzling sound means the oil was not hot enough. Place the skillet into the 425 degree heated oven. Bake for 25-30 minutes.

As far as the WW Points....tally it according to the plan you are currently on. The points listed is from WW program I was on 15 years ago.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 107.3
  • Total Fat: 3.2 g
  • Cholesterol: 24.8 mg
  • Sodium: 440.3 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.5 g

Member Reviews
  • ZANNAP
     Love this recipe, I added a jalapeņo and 1/2 a cup of cheddar and it was really. It's not meant to be a sweet corn bread it's savory. - 12/3/13
  • CD13617138
     NOTE: Recipe as is contains 3WW pts plus. 2 pts must have been on old pts system. - 2/2/13
  • CD13357626
     I have finally found my cornbread recipe. I tried this recipe despite the negative rating it was given. This is a true Southern Cornbread recipe...no sugar in it. I made one for myself and my family and we loved it. I then made 4 skillets and took to a church dinner. Everyone loved it! - 11/22/12
  • MOSHINKS
     Is this recipe a joke? Did anyone even make and taste this before posting? First, the points in the title are incorrect. This is 3 points, not 2. But more importantly, this tastes awful! Out of 7 of us who tried this, not one of us could get past the first bite. Really really bad!! - 9/28/12
  • LIMINHOUSE
     Super easy when in a hurry ! Just a few ingredients. Came right out of pan and very good with a pat of butter (or honey or jam!
    Could always add something sweet to recipe if you want! - 4/4/18
  • THEMRSMOJORISIN
     Really awful recipe. Dry and overly salty. Not worth eating. I'm a weight watcher. Tallied up the smart points for this and made it to go with chicken chili. Not worth the points to force it down. None of my family would eat it either, even my "nothing is so bad I won't eat it" husband. - 2/19/16



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