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Low-Calorie Corn Bread

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Low-calorie corn bread makes a great side to any fall soup or chili. Made to be lower in calories while still high in flavor.

corn bread sliced and stacked on a white plate with the pan of cornbread in the background

Corn bread is a great side dish to so many different dishes. My all time favorite is eating corn bread with a bowl of hearty chili. If you’ve never made corn bread from scratch before, it’s super easy and tastes better than the boxed mixes from the store.

This recipe for low-calorie corn bread bakes in under 30 minutes. If you like a little heat to your corn bread, feel free to add some jalapeños.

Cornbread is also delicious topped with butter, honey or jam!

corn bread sliced and stacked on a white plate with a bite taken out of one

What dishes go with corn bread?

Some top favorites are chili, stew, soups, beans, veggies, and BBQ dishes.

Why you’ll love this recipe

  • Bakes in under 30 minutes
  • Lower in calories than traditional corn breads
  • Goes great with a variety of different dishes
corn bread sliced and stacked on a white plate with the pan of cornbread in the background

Ingredients

What you’ll need to make this recipe.

  • Yellow cornmeal
  • Baking powder
  • Salt
  • Granulated sugar
  • Butter
  • Fat free sour cream
  • No salt added cream-style corn
  • Reduced fat shredded cheddar cheese
  • Eggs
corn bread sliced and stacked on a white plate with the pan of cornbread in the background

How to make this recipe

1 – Preheat the oven to 425 degrees. Spray 9 x 13-inch baking dish with cooking spray.

2 – In a medium size bowl, combine the cornmeal, baking powder, salt and sugar.

3 – In a large size bowl, combine the butter, sour cream, creamed corn, cheese, egg, and egg whites together well with a wooden spoon.

4 – Mix in the cornmeal mixture until well combined.

5 – Pour batter into baking pan. Bake for 25 minutes.

corn bread sliced and stacked on a white plate

How do I store my leftover corn bread?

Wrap leftover corn bread in aluminum foil and store on the counter for 1-2 days. The aluminum foil helps to keep the corn bread from drying out.

You can also store corn bread in the refrigerator. Wrap corn bread that is completely cooled in plastic wrap and store in the refrigerator for up to a week. To reheat, remove plastic wrapping and place in the oven at 350 degrees for about 10 minutes.

cooked corn bread in a baking dish top view

Can I freeze leftover corn bread?

Yes! Once the corn bread is completely cooled, place it in freezer safe reusable bags and squeeze out the excess air and seal the bag closed. Properly stored, corn bread will last in the freezer for 2-3 months.

To reheat, thaw out frozen cornbread. Place in the refrigerator overnight, or leave out on counter for a few hours. Remove from resealable bag and bake at 350 degrees for about 10 minutes.

Calories per serving (1/12 of the cornbread): 108

Yield: 12 Servings

Low-Calorie Corn Bread

corn bread sliced and stacked on a white plate with the pan of cornbread out of focus in the background

Low-calorie corn bread makes a great side to any Fall soup or chili. Made to be lower in calories while still high in flavor. 

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 3/4 cup yellow cornmeal, PLUS
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 4 tablespoons melted butter
  • 3/4 cup fat free sour cream
  • 1 cup no salt added cream-style corn
  • 1/2 cup reduced fat shredded cheddar cheese
  • 1 large egg
  • 2 large egg whites

Instructions

  1. Preheat the oven to 425°. Spray 9 x 13-inch baking dish with cooking spray. 
  2. In a medium bowl, combine the cornmeal, baking powder, salt and sugar.
  3. In a large bowl, using a wooden spoon, combine together the butter, sour cream, creamed corn, cheese, egg, and egg whites. 
  4. Mix in the cornmeal mixture until well combined.
  5. Pour batter into baking pan. Bake for 25 minutes.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 108Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 267mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 3g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Other recipes you’ll love

Low-Calorie Banana Bread

100-Calorie Blueberry Muffins

Whole Wheat Breadsticks

I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

low calorie corn bread pin
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Terri Hartman

Tuesday 12th of January 2021

Very unusual cornbread recipe that has no flour in it! But it was deliciously different—more moist than others I’ve tried. We added a chopped and seeded jalapeño that gave it a little kick. We also used agave syrup instead of sugar. And we like our cornbread a little thicker so we used an 11x7 glass pan. It got all crusty on the sides and bottom. Really good.

simplylowcal

Tuesday 12th of January 2021

I love your additions, Terri. So glad you enjoyed it. :)

Lisa Huff

Monday 14th of September 2020

Love that you put sour cream in your corn bread! Will have to give it a try!

simplylowcal

Monday 14th of September 2020

Thanks! I hope you enjoy it. :)

Kathryn Donangelo

Monday 14th of September 2020

Made this as a side with our veggie soup and it was soooo good! You can't even tell it's low-cal which is amazing, thank you!

simplylowcal

Monday 14th of September 2020

That's great to hear, Kathryn. :)

Tammy

Monday 14th of September 2020

Ahh yes totally agree! Cornbread with chili or soup is the ultimate comfort! Love this lightened up variation....looks so delicious!

simplylowcal

Monday 14th of September 2020

Thanks, Tammy! :)

Katie

Monday 14th of September 2020

My mouth is watering at the idea of this. Can't wait to try it!

simplylowcal

Monday 14th of September 2020

Thanks, Katie! I hope you enjoy it. :)

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