2 Weight Watchers points Cornbread

2 Weight Watchers points Cornbread

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of 2 Weight Watchers points Cornbread calories by ingredient
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Makes 8 servings using a 9 inch cast iron skillet. Makes 8 servings using a 9 inch cast iron skillet.
Number of Servings: 8


    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


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.


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.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    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

    Was this review helpful?   yes  No

  • 1 of 1 people found this review helpful
    NOTE: Recipe as is contains 3WW pts plus. 2 pts must have been on old pts system. - 2/2/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Bad
    1 of 1 people found this review helpful
    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

    Was this review helpful?   yes  No
  • 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

    Was this review helpful?   yes  No
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