Skinnier Classic Cornbread

P1160243This recipe is a lightened up version of traditional cornbread. With Splenda, greek yogurt, fat-free margarine, & egg whites, this healthy take on a classic pairs perfectly with my Hearty Vegan Chilli!


Skinnier Classic Cornbread
Yields 24
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  1. ¼ cup 0% fat greek yogurt, plain
  2. ¼ cup fat-free margarine
  3. 2/3 cup Splenda
  4. ½ cup egg whites
  5. 1 cup unsweetened almond milk
  6. 1 tsp lemon juice
  7. 1 cup cornmeal
  8. 1 cup all purpose flour
  9. ½ tsp baking soda
  10. ½ tsp salt
  1. Preheat oven to 375F/190C and grease a square 8x8 pan.
  2. In a large microwave safe bowl, melt margarine.
  3. Add Splenda, greek yogurt, almond milk, & egg whites. Whisk thoroughly.
  4. Add baking soda, salt, & cornmeal. Thoroughly combine.
  5. Finally, add flour and mix until well incorporated.
  6. Pour batter into pan, and bake for 30-40 minutes, until sides are golden brown.
Diary of a Formerly Fat Girl

This cornbread would also pair beautifully with my Hot Indian Shrimp Soup!