Not Your Grandmother's Cornbread Recipe
My great grandmother made the BEST cornbread. She made the best everything. Over the years I've searched for recipes and have finally come close to her southern style cornbread, macaroni and cheese and pound cake from recipes I found online.
We can't eat like that everyday
It's been about six weeks since I decided I was going to get myself together before spring/summer rolled around and I couldn't fit my clothes. I am happy to report I'm wearing my fat jeans with a belt now, so there's been some progress.
The first week of eating healthier I always buy a bunch of frozen dinners because I have to get right to the point and being creative is too much work when you're hungry. But after a while, the frozen dinners get old, you realize you're depriving yourself and you want to eat the food you cook for the family without any guilt.
Enter the game changer
We don't eat cornbread all the time, but if I have a taste for something, now I'm trying the think of how I can modify my recipes so they'll be less fattening.
Here's a my cornbread recipe that substitutes ½ cup of plain nonfat greek yogurt for ONE STICK OF BUTTER and Splenda Granular for ⅔ CUP OF SUGAR.
I lost weight just reading that.
Grandmother's Buttermilk Cornbread (Modified for Weight Watchers )
½ cup plain nonfat greek yogurt
⅔ cup Splenda granular
4 TBSP dry buttermilk
1 cup of water
1 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
Preheat oven to 375º. Grease a 9-inch square pan or round pan. I used a silicone pan that does not have to be greased.
Add eggs to one cup of water and beat until well blended. Combine powdered buttermilk with other dry ingredients, and sift. Add yogurt to the dry ingredients and then pour in the egg/water mixture. Mix until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Did I clap when I bit into this "fat free" cornbread?
Yes I did clap!!!
It's been YEARS since I shared anything Weight Watchers related, but those posts are still clicked on daily. So I wrote this post with Weight Watchers in mind.
So for my Weight Watchers peeps, you might say 4 points is still a lot for a piece of cornbread. But it's not if you pair it with low to no points foods.
Today for lunch, I had a slice of cornbread 4 smart points, I cooked ⅓ cup of Ditalini pasta 4 smart points and poured Amy's Organic Chunky Vegetable Soup (zero points) over it. One-third cups of pasta was more than I thought it would be (in volume) so I split that and the can of soup between two bowls and ended up with a 6 smart points lunch.
This meal was too good not to share. Enjoy!