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.)
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:
- 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.)