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Classic Corn Bread Recipe

Classic Corn bread on a white plate with honey

A simple corn bread recipe that you can use for any meal. This recipe contains 17% fewer calories and 70% less sugar* than the full-sugar version. Makes 8 2x4 pieces.

Serving size: 1 slice (56g)

Calories: 140

Ingredients

  • Cooking spray

  • 1 1⁄3 cup yellow cornmeal, degermed, enriched

  • 1 1⁄4 cup all-purpose flour

  • 1⁄4 cup Truvía® Cane Sugar Blend

  • 2 tsp baking powder

  • 1⁄2 tsp salt

  • 1 cup sweet corn, thawed if frozen

  • 2⁄3 cup milk

  • 1⁄4 cup vegetable oil

  • 1 large egg, beaten**

Directions

  • 1.

    Preheat oven to 400°F; Position rack in center of oven.

  • 2.

    Spray 8-inch square pan with cooking spray.

  • 3.

    In a large bowl, whisk together cornmeal, flour, Truvía® Cane Sugar Blend, baking powder and salt.

  • 4.

    Puree corn in food processor.

  • 5.

    Add pureed corn, oil and beaten egg to the flour mixture.

  • 6.

    Stir until blended.

  • 7.

    Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 15-20 minutes.

  • 8.

    Cool in pan on rack.

  • 9.

    Once cool, slice and enjoy.

  • 10.

    Store unused portion in sealed container.

** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

*Each serving has 140 calories and 3 grams of sugar per serving, compared to the full-sugar version that has 170 calories and 10 grams of sugar per serving.

Nutrition Per Serving

Total Fat 7g
Saturated Fat 4gg
Trans Fat 0g
Cholesterol 40mg
Sodium 380mg
Total Carbohydrate 19mg
Dietary Fiber 1g
Sugars 3g
Erythritol 2g
Protein 3g
Vitamin A 6% DV
Vitamin C 2% DV
Calcium 6% DV
Iron 4% DV
Classic Corn Bread Recipe

Serving size: 1 slice (56g)
Calories: 140

Ingredients

  • Cooking spray

  • 1 1⁄3 cup yellow cornmeal, degermed, enriched

  • 1 1⁄4 cup all-purpose flour

  • 1⁄4 cup Truvía® Cane Sugar Blend

  • 2 tsp baking powder

  • 1⁄2 tsp salt

  • 1 cup sweet corn, thawed if frozen

  • 2⁄3 cup milk

  • 1⁄4 cup vegetable oil

  • 1 large egg, beaten**

Directions

  • 1.  

    Preheat oven to 400°F; Position rack in center of oven.

  • 2.  

    Spray 8-inch square pan with cooking spray.

  • 3.  

    In a large bowl, whisk together cornmeal, flour, Truvía® Cane Sugar Blend, baking powder and salt.

  • 4.  

    Puree corn in food processor.

  • 5.  

    Add pureed corn, oil and beaten egg to the flour mixture.

  • 6.  

    Stir until blended.

  • 7.  

    Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 15-20 minutes.

  • 8.  

    Cool in pan on rack.

  • 9.  

    Once cool, slice and enjoy.

  • 10.  

    Store unused portion in sealed container.

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