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Based on 16 squares:

  • Calories: 100
  • Fat: 2.5g
  • Protein: 2g
  • Carbs: 18g
  • Fiber: 3g
  • Cholesterol: 0mg

Note: These numbers do include all of the sweetener.

Also, you *can* omit the oil and replace it with an equal amount of applesauce if you want a fat-free cornbread. Personally, I’m not big on the taste of fat-free baked goods, so I’d recommend keeping the oil in for the best taste. But I made the mistake, once before, of cautioning people against subbing applesauce for the oil in a recipe, and it turned out everyone but me liked it!

(By “once before” I’m referring to the One-Minute Chocolate Cake.)

Different Tastes…

Below, I’ve posted another cornbread recipe. This was the result of my second trial, and I’d initially disgarded the results because, as I said, I prefer crumbly cornbread. But just like with the applesauce/oil thing, I know people have differing tastes. Try the following recipe if you prefer cake-like cornbread:

Cake-Like Cornbread

  • 1 cup cornmeal (I used whole-grain, but regular is fine)
  • 1 cup spelt flour (or white)
  • 1 T baking powder
  • 1 tsp salt
  • 1 stevia packet, or 1 T sugar
  • 1 cup applesauce
  • 1/2 cup agave or pure maple syrup
  • 1/4 cup oil or Earth Balance (Once again, you can use applesauce, but don’t blame me if you think it tastes bad!)
  • 1/2 tsp pure vanilla extract

Preheat oven to 380 F. Combine dry ingredients and stir very well. In a separate bowl, combine wet. Pour wet into dry and mix (but don’t overmix!). Transfer to a greased 8×8 pan and cook for 20-22 minutes, then allow to cool before slicing.

(There’ll be 110 calories per square for this version, and the other nutritional info is actually pretty similar.)

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—>