April 21, 2012

Weight Watchers Classic Corn Bread

As promised here is the recipe and review of Weight Watchers Classic Corn Bread recipe! I made it the other night with Skinnytaste's Turkey Chili Taco Soup and it was the perfect side!

You only need a handful of ingredients - Flour, Sugar, Baking Powder, Salt, Cornmeal, Lowfat Buttermilk, and 1 large egg!

 First up mix your dry ingredients - 1-1/4 cups yellow cornmeal, 3/4 cup flour, 4 teaspoons sugar, 2-1/2 teaspoons baking powder, and 1/2 teaspoon salt.

In a separate container, I used a large measuring cup to make it easier, combine 1 cup + 2 tablespoons low fat buttermilk and your egg. Whip those together in the measuring cup or bowl, whichever you prefer.

Drop your buttermilk/egg into your dry mixture.

Mix until just blended. Do not over mix!

Then evenly distribute the batter between 12 muffin cups. Make sure to spray your muffin cups with nonstick spray before you put batter in.

Pop them in the oven at 400 degrees for 20-25 minutes. These only took 20 minutes in my oven but I bet if you make them in an 8 x 8 pan (which is the other option to these) it will probably take you 25 minutes. Do not over bake them!!!

I chose to pair mine with the amazing Turkey Chili Taco Soup and it was perfect for "dipping".

Overall these are pretty good. A little dryer and denser than regular corn bread but being only 2 points per muffin I'm sold on them! Since they are super easy I recommend to try these!!


Staci said...

Looks yummy! I have to make that soup too!

Tracy said...

These look yummy.
I am trying to find a recipe for the cornbread that Montana's has. Yummy


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