It’s either almost soup season OR it is soup season wherever you live.  Fall is just around the corner. For me, that is when I want to eat all the soup!  And soup is always a favorite with a side of carbs.  Cornbread is a classic side dish for soup. It pairs well with chili, tortilla and enchilada soups. It also goes well with barbeque food (BBQ pulled pork or chicken), veggies, pork, etc.  

When I started counting macros I took one of my favorite cornbread recipes and lightened it up so it wasn’t as fat heavy (½ applesauce, ½ oil and also non-fat Greek yogurt vs sour cream), and had more protein in it (egg whites vs whole eggs and that Greek yogurt vs sour cream again). My family loves cornbread! I was feeling like maybe it wouldn’t be quite as moist and delicious, but I was wrong!  And we love this recipe! No one even noticed that it wasn’t the same classic I always made!  

I hope you enjoy this one too!

Yield: 9 servings

Lightened-Up Cornbread

Lightened-Up Cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • ¾ cup yellow cornmeal (~10 8g)
  • 1 cup all-purpose flour (~120 g)
  • 3 tablespoons sugar (~72 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup non-fat greek yogurt (~127 g)
  • 2 tablespoons unsweetened applesauce (31g)
  • 6 tablespoons liquid egg whites (~92 g)
  • 2 tablespoons canola oil (~30mL or 30g)
  • ½ cup fat-free milk

Instructions

Grease a 8x8 or 9x9 square pan OR a 8-9” pie plate. 

In a medium size mixing bowl combine dry ingredients: cornmeal, flour, sugar, baking powder, baking soda and salt. Stir to combine. 

In a separate bowl combine: yogurt, applesauce, egg whites, oil and milk - mix until smooth. 

Pour the wet mixture into the dry mixture, fold and stir only until combined. Try not to overmix. 

Pour cornbread mixture into pan and smooth it out evenly. Bake for 16-22 minutes - or until toothpick inserted into the center comes out clean.

Notes

Recipe adapted by Lindsay Grover from Land O Lakes

MFP Reference: 

“Biceps After Babies Lightened-Up Cornbread” 

**Macros are listed for the Fajita Meat & Veggie mixture only.  

Cal 188P 36.4 gC 9.3 gF 4 g

PRO TIP: Serving size is 1/9 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the recipe in grams and subtract the weight of the pan and divide that by 9 to see how many grams one serving is. 

In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy &  Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).

Yellow cornmeal 
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Non-fat greek yogurt
Unsweetened applesauce

Nutrition Information:

Serving Size:

1/9 of recipe

Amount Per Serving: Calories: 148Total Fat: 3.5gCarbohydrates: 23.7gProtein: 5.2g

Lite Cajun Alfredo Sauce {w/ serving suggestions}

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