Moist and Light Sweet Cornbread
This Moist and Light Sweet Cornbread is a delightful twist on a classic favorite, reimagined for those seeking a healthier yet flavorful option. Inspired by a recipe originally created by 'Billy', this cornbread is both moist and sweet, achieving the perfect balance without sacrificing taste. Rather than enjoying it on a beach in Guadalajara, you can serve it warm at home, delighting your family on a cozy Sunday morning. This cornbread features the unique flavor of masa harina, providing a deliciously distinctive taste that sets it apart from traditional recipes. With reduced fat and lower calories, this version is perfect for your midweek breakfast or as a side to your favorite chili. Each slice of this delightful treat will leave you yearning for more!
9
Servings
168
Calories
15
Ingredients
Ingredients
light butter
5 tablespoons (softened)
Neufchatel cheese
3 tablespoons (softened)
liquid lecithin
1 tablespoon
egg whites
1/2 cup (whipped)
barley malt syrup or honey
1 tablespoon
Splenda sugar substitute
1/2 cup
cornstarch
1 tablespoon
sweet corn
1 cup (divided)
masa harina
1 cup
cornmeal
6 tablespoons
vital wheat gluten
1 teaspoon
baking powder
1 tablespoon
salt
1 teaspoon
unsweetened soymilk or cow milk
1/2 cup
unsweetened soymilk or cow milk
2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2
In a food processor, blend the light butter, Neufchatel cheese, and liquid lecithin until the mixture is fluffy.
3
In the same bowl, add the egg whites and mix for about 30 seconds until fully incorporated.
4
Mix in barley malt syrup (or honey), Splenda, half of the sweet corn kernels, and your choice of milk. Purée until the mixture is smooth.
5
In a medium mixing bowl, whisk together the dry ingredients: masa harina, cornmeal, vital wheat gluten, baking powder, and salt to ensure even distribution.
6
Pour the wet mixture into the bowl of dry ingredients, and gently fold in the remaining sweet corn kernels until just combined. Be careful not to overmix, as this will result in a tough cornbread.
7
Transfer the batter to the prepared baking pan and spread it evenly.
8
Bake in the preheated oven until the cornbread reaches an internal temperature of 185°F (85°C), which should take around 40 minutes. Look for a golden crust and a firm center.
9
Once baked, allow the cornbread to cool for at least 15 minutes before cutting. This will help retain moisture and enhance flavor.
Nutrition Information
7 g
Fat
23.5 g
Carbs
4.2 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moist and Light Sweet Cornbread?
It is a healthier twist on classic cornbread that uses masa harina and reduced-fat ingredients for a moist, sweet, and distinctive flavor profile.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many servings does this recipe yield?
This recipe makes 9 servings.
What are the calories per serving for this cornbread?
Each serving contains 168 calories.
How much fat is in one serving of the cornbread?
There are 7 grams of fat per serving.
What is the carbohydrate content per serving?
Each slice contains 23.5 grams of carbohydrates.
How much protein does this cornbread provide?
This recipe provides 4.2 grams of protein per serving.
What internal temperature should the cornbread reach?
The cornbread is done when it reaches an internal temperature of 185 degrees Fahrenheit or 85 degrees Celsius.
How long does it take to bake the cornbread?
Baking typically takes around 40 minutes in a preheated oven.
What size pan is used for this recipe?
An 8-inch square baking pan is recommended for this cornbread.
How long should the cornbread cool after baking?
Allow the cornbread to cool for at least 15 minutes to help retain moisture and enhance the flavor.
What types of flour are used in this recipe?
The recipe calls for 1 cup of masa harina and 6 tablespoons of cornmeal.
Can I use honey instead of barley malt syrup?
Yes, the recipe allows for either 1 tablespoon of barley malt syrup or honey.
What type of cheese is included in the batter?
The recipe uses 3 tablespoons of softened Neufchatel cheese.
How are the egg whites prepared?
The 1/2 cup of egg whites should be whipped before being added to the mixture.
Why is liquid lecithin used in this recipe?
Liquid lecithin is used alongside butter and cheese to create a fluffy texture in the mixture.
What sweetener is used to keep the calories lower?
The recipe uses 1/2 cup of Splenda sugar substitute.
How is the sweet corn added to the recipe?
One cup of sweet corn is divided: half is pureed with the wet ingredients, and the other half is folded into the batter.
What type of milk can be used?
You can use either unsweetened soymilk or regular cow milk.
What is the purpose of vital wheat gluten in this recipe?
One teaspoon of vital wheat gluten is added to the dry ingredients to help with the structure of the cornbread.
Is the butter used in this recipe regular or light?
The recipe specifies 5 tablespoons of light butter, softened.
How should I combine the wet and dry ingredients?
Pour the wet mixture into the dry ingredients and gently fold them together until just combined.
What happens if I overmix the batter?
Overmixing the batter will result in a tough cornbread instead of a light texture.
Does this recipe use baking powder?
Yes, it uses 1 tablespoon of baking powder as a leavening agent.
Is there salt in this cornbread?
Yes, the recipe includes 1 teaspoon of salt.
How many total ingredients are in this recipe?
There are 15 ingredients listed in total.
What makes the flavor of this cornbread unique?
The use of masa harina provides a deliciously distinctive taste that sets it apart from traditional cornmeal-only recipes.
Can this cornbread be served with chili?
Yes, it is highly recommended as a side dish for your favorite chili.
What texture should the butter and cheese mixture reach?
They should be blended in a food processor until the mixture is fluffy.
What should the crust look like when finished?
The cornbread should have a golden crust and a firm center once fully baked.