Low Fat Double Cornbread With Stevia & Yogurt: A Guilt-Free Delight

Cornbread. Just the word conjures up images of cozy family dinners, the warmth of the oven on a chilly evening, and the comforting aroma filling the air. My own childhood is peppered with memories of my grandmother’s cast iron skillet, the sizzle of butter as the cornbread hit the hot pan, and the satisfyingly crumbly texture that melted in my mouth. I can almost taste it now! While I cherish those memories, I also embrace the challenge of reinventing classic dishes to be a little healthier without sacrificing flavor. This Low Fat Double Cornbread with Stevia & Yogurt recipe is my ode to that tradition – a chance to indulge in a familiar favorite, guilt-free.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Servings: 8
• Yield: 1 (8-inch or 10-inch) square pan
• Dietary Type: Low-Fat

Ingredients

• 2 large egg whites (approximately 90 grams if using liquid egg whites)
• 3/4 cup light coconut milk
• 1 cup Greek yogurt, plain, nonfat
• 2 teaspoons white vinegar
• 1/2 cup unbleached flour
• 1/2 cup chickpea flour (besan flour)
• 1/4 teaspoon xanthan gum
• 3/4 cup cornmeal
• 1 teaspoon baking soda
• 28 grams stevia blend (approximately 8 packets of Truvia brand)
• 3/4 teaspoon salt
• 1 cup frozen corn, thawed
• Pam cooking spray

Equipment Needed

• 8-inch or 10-inch square baking dish
• Large bowl
• Medium bowl
• Whisk or mixing spoon
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is preheating, generously spray an 8-inch or 10-inch square baking dish with Pam cooking spray. This will prevent the cornbread from sticking and make it easier to remove after baking.
2. In a large bowl, combine the egg whites, light coconut milk, Greek yogurt, and white vinegar. Whisk these wet ingredients together until they are well combined. The vinegar will react with the baking soda later, contributing to the cornbread’s rise and fluffy texture.
3. In a medium bowl, combine all the dry ingredients except the thawed corn. This includes the unbleached flour, chickpea flour, xanthan gum, cornmeal, baking soda, stevia blend, and salt. Whisk the dry ingredients together thoroughly to ensure that the baking soda and xanthan gum are evenly distributed. This step is crucial for achieving a consistent texture and preventing any pockets of overly salty or bitter flavors.
4. Add the dry ingredients to the wet ingredients. Gently stir the mixture together just until moist. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cornbread. A few streaks of flour are perfectly fine at this stage.
5. Fold in the thawed corn. Ensure the corn is evenly distributed throughout the batter. The corn adds a delightful sweetness and textural contrast to the cornbread.
6. Pour the batter immediately into the prepared baking pan. Spread the batter evenly to ensure that the cornbread bakes uniformly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown on top and slightly firm to the touch. If the top starts to brown too quickly, you can tent it loosely with foil to prevent burning.
8. Let cool slightly before cutting into squares and serving.

Expert Tips & Tricks

• Don’t overmix: Overmixing develops gluten, leading to a tough cornbread. Mix just until the dry ingredients are moistened.
• Browning issues? If your cornbread is browning too quickly on top, tent it loosely with aluminum foil for the last 10-15 minutes of baking.
• Substitute flours: If you don’t have chickpea flour, you can substitute it with regular unbleached flour. In this case, you may omit the xanthan gum, but the xanthan gum does help to keep the corn bread more moist.
• For a moister cornbread: Consider adding 1-2 tablespoons of unsweetened applesauce to the batter. This will add moisture and a subtle sweetness.
• Spice it up! Add a pinch of cayenne pepper or some chopped jalapenos for a little kick.

Serving & Storage Suggestions

This Low Fat Double Cornbread is delicious served warm, straight from the oven. It pairs perfectly with chili, stews, soups, or even just a pat of butter (or your favorite spread!).

• Serving: Serve warm, sliced into squares. It can be enjoyed as a side dish or as a snack.
• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freezing: For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
• Reheating: Reheat cornbread in a preheated oven at 350°F (175°C) for 5-10 minutes, or microwave on low power until heated through. A quick toast in a skillet with a little butter also works wonders!

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value*
Calories	154 kcal	N/A
Total Fat	1.7 g	N/A
Saturated Fat	0.5 g	N/A
Carbohydrates	27.7 g	N/A
Sodium	410 mg	N/A
Fiber	2.6 g	N/A
Sugar	1.7 g	N/A
Protein	8.1 g	N/A

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Dairy-Free: While this recipe uses light coconut milk and Greek yogurt, you can easily adapt it to be completely dairy-free. Substitute the Greek yogurt with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt. Ensure it is plain and unsweetened.
• Gluten-Free: To make this cornbread gluten-free, substitute the unbleached flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, or add an additional 1/4 teaspoon to the recipe.
• Sweetness Level: Adjust the amount of stevia blend to your liking. Start with the recommended amount and taste the batter before baking. Add more if you prefer a sweeter cornbread. You can also substitute the stevia with another sweetener, such as honey or maple syrup, but keep in mind that this will affect the nutritional content of the cornbread.
• Seasonal Cornbread: Get creative with seasonal additions! In the fall, add roasted butternut squash or pumpkin puree to the batter. In the summer, try adding fresh herbs like rosemary or thyme.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of coconut milk?
A: Yes, you can substitute the light coconut milk with regular or 2% milk. The flavor will be slightly different, but the texture should remain similar.

Q: Can I use all-purpose flour instead of chickpea flour?
A: Yes, you can use all-purpose flour instead of chickpea flour. If you do, you can omit the xanthan gum.

Q: Can I use fresh corn instead of frozen corn?
A: Absolutely! Fresh corn will add even more sweetness and flavor to the cornbread. Just make sure to cut the kernels off the cob before adding them to the batter.

Q: Is it important to use nonfat Greek yogurt?
A: Using nonfat Greek yogurt helps to keep the fat content of the cornbread low. However, you can use regular Greek yogurt if you prefer.

Q: Why do I need to add vinegar to the batter?
A: The vinegar reacts with the baking soda, which helps to create a lighter and fluffier texture in the cornbread. It also adds a subtle tang that complements the sweetness of the corn.

Final Thoughts

This Low Fat Double Cornbread with Stevia & Yogurt is more than just a recipe; it’s an invitation to create new memories and share delicious food with loved ones. It’s a reminder that healthy eating doesn’t have to mean sacrificing flavor or enjoyment. So, go ahead, preheat your oven, gather your ingredients, and embark on a culinary adventure. And don’t forget to let me know what you think – I’d love to hear about your experiences and any variations you try! This cornbread pairs beautifully with a hearty bowl of vegetarian chili or a simple green salad. Enjoy!