Low Calorie. My Quick Corn Bread Recipe

Name: Low Calorie. My Quick Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 grams Cake flour; 120 grams Corn meal (or corn grits); 50 grams Raw cane sugar; 2 pinch Salt; 2 tsp Baking powder; 1/2 tsp Baking soda; 30 grams Oil of your choice (or melted butter); 200 ml Milk or soy milk; 1 tbsp Vinegar (or lemon juice); 1 Egg (I bake without it most of the time.); 100 grams Whole corn kernels (optional)

Servings: persons

120 grams Cake flour
120 grams Corn meal (or corn grits)
50 grams Raw cane sugar
2 pinch Salt
2 tsp Baking powder
1/2 tsp Baking soda
30 grams Oil of your choice (or melted butter)
200 ml Milk or soy milk
1 tbsp Vinegar (or lemon juice)
1 Egg (I bake without it most of the time.)
100 grams Whole corn kernels (optional)

1
Organic corn meal.
2
Corn flour.
3
The grainy texture of English muffins.
4
It has been used as a flour substitute since dawn of time when food was scarce.
5
Preheat the oven to 190C.
6
Combine all the dry ingredients in a bowl and mix well with a spoon.
7
Add oil and stir lightly.
8
In a different container, add soy milk, vinegar, and egg and mix together.
9
(Add corn and/or cheese here if you'd like.)
10
Add the mixture from Step 3 to Step 2 and fold in lightly with a rubber spatula.
11
Pour the batter into mold coated with oil.
12
Tap the mold twice from up top and smooth out the batter.
13
Bake for about 20 minutes in the preheated oven at 190C.
14
It's done if a bamboo skewer inserted into the middle comes out clean.
15
Serve with bacon and/or homemade sausages.
16
With plenty of veggies too.
17
A harmony of sweetness and saltiness.
18
Serve with chili beans while hot.
19
Heat in the oven when cold.
20
A very hearty and satisfying corn bread with its sweetness.
21
Bake for 20 to 25 minutes at 180C when doing so in muffin cups.
22
Also yummy to garnish with butter and maple syrup while hot!
23
978 calories in total.
24
122 calories per piece.
25
This can be made without egg too for those with allergies.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 120 grams Cake flour, 120 grams Corn meal (or corn grits), 50 grams Raw cane sugar, 2 pinch Salt, and more.

Yes, Low Calorie. My Quick Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Calorie. My Quick Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions