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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.)