Best 4 Weight Watchers Basic Skillet Cornbread Recipes
Weight Watchers Basic Skillet Cornbread is a delicious and versatile dish that can be enjoyed as a side or a main course. This skillet cornbread is easy to make and can be ready in under an hour. It is made with simple ingredients that you probably already have in your pantry, such as cornmeal, flour, baking powder, sugar, salt, eggs, milk, and butter. It's also a great way to use up leftover corn on the cob. The recipe includes instructions for making the cornbread in a skillet on the stovetop, but you can also bake it in the oven if you prefer. Once the cornbread is cooked, you can serve it with your favorite toppings, such as butter, honey, or chili. This recipe also includes two variations: a Mexican Cornbread Skillet and a Jalapeño Cheddar Cornbread Skillet. The Mexican Cornbread Skillet is made with cornmeal, flour, baking powder, sugar, salt, eggs, milk, butter, and a can of corn. The Jalapeño Cheddar Cornbread Skillet is made with cornmeal, flour, baking powder, sugar, salt, eggs, milk, butter, jalapeños, and cheddar cheese. Both variations are delicious and easy to make.
Here are our top 4 tried and tested recipes!
WEIGHT WATCHERS CORNBREAD RECIPE
Makes 12 Servings 3 PointsPlus per serving 3 SmartPoints per serving on FreeStyle Plan and Flex Plan 4 SmartPoints per serving on Beyond the Scale Plan
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees
- Spray an 8x8" casserole dish with non-stick cooking spray
- In a large bowl, mix together corn, yogurt, and Jiffy mix until smooth.
- Pour into the casserole dish and bake for 30 minutes at 375 degrees.
Nutrition Facts : Nutrition Information Calories 119 Fat
WEIGHT WATCHERS BASIC SKILLET CORNBREAD
Makes 10 servings at 3 ww pts per wedge. This came from a Simple Goodness Magazine from 1997. This cornbread is wonderful.
Provided by Crystal B.
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 450 degrees.
- Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
- Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
- Bake at 450 degrees for 20 minutes or until lightly browned.
- Remove cornbread from skillet immediately.
- Yield 10 servings.
- Serving Size 1 wedge @ 3 ww pts.
Nutrition Facts : Calories 149.1, Fat 3.7, SaturatedFat 0.8, Cholesterol 20.6, Sodium 390.8, Carbohydrate 23.9, Fiber 1.6, Sugar 2.5, Protein 5.4
SPICY SKILLET CORNBREAD
This is the first time I ever made cornbread in a skillet and it is a welcome change from the sweet version and an excellent way to use some fresh sage from the garden. Delicious served with tex-mex dishes or chili. Recipe adapted from The Herb Garden Cookbook.
Provided by ellie_
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Combine cornmeal, flour, salt, baking powder, peppers and paprika in a large bowl.
- In a measuring cup combine buttermilk, egg and mollases.
- Add liquid ingredients to dry ingredients, stir well to combine.
- Add sage, onions, cheese and corn to mixture.
- Heat corn oil in a cast iron skillet (9- 10 inches) over medium heat until hot (when sprinkled with drops of water the oil will sizzle).
- Pour in batter.
- Remove from heat.
- Place pan in hot oven and bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 483, Fat 18.9, SaturatedFat 3.7, Cholesterol 59.5, Sodium 1373.3, Carbohydrate 69.5, Fiber 5.2, Sugar 9.9, Protein 12.1
WEIGHT WATCHERS CORNBREAD
I received an email this morning from a Weight Watchers leader by the name of Cheri Ann Blessum. There were actually 3 recipes. This is one of them.
Provided by senseicheryl
Categories Quick Breads
Time 30m
Yield 1 8 x 8 inch pan, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
- Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
- Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
- Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
Nutrition Facts : Calories 170.7, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.6, Sodium 572, Carbohydrate 34.2, Fiber 2.2, Sugar 2.6, Protein 5.2
Tips:
- Use fresh corn kernels. Fresh corn kernels will give your cornbread a sweeter, more flavorful taste. If you don't have fresh corn kernels, you can use frozen or canned corn kernels, but be sure to drain them well before using.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Stir just until the ingredients are combined.
- Use a well-seasoned skillet. A well-seasoned skillet will help prevent your cornbread from sticking. If you don't have a well-seasoned skillet, you can grease it with cooking spray.
- Cook the cornbread over medium heat. Cooking the cornbread over medium heat will help it cook evenly throughout.
- Don't flip the cornbread too soon. Wait until the edges of the cornbread are set and the top is starting to brown before flipping it.
- Serve the cornbread warm. Cornbread is best served warm, but it can also be served at room temperature or cold.
Conclusion:
Weight Watchers Basic Skillet Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. It can be served as a side dish, a main course, or a snack. This recipe is also a great way to use up leftover corn kernels. So next time you're looking for a quick and easy cornbread recipe, be sure to try Weight Watchers Basic Skillet Cornbread.
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