I LOVE CORN. Like… dangerously. If there’s corn, I’m finishing it. Corn is probably my favourite carb. So this time, I made CORN BREAD! It’s super easy because it uses a can of creamed corn. Lee said it’s too “cOrNY,” but hey – if you’re a corn lover like me, you’ll definitely love it.
Soft, sweet and so easy – hope you guys enjoy this recipe! 💛
Low fat Corn bread
Difficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
1
hourCalories
94
kcalProtein
4
gCarbs
16
gFat
2
gIngredients
1 can creamed corn
420gVanilla yogurt (Yoplait, no sugar added)
200gStevia
20gEggs
2All-purpose flour
50gBaking powder
3g
Directions
- Add all ingredients into a bowl and mix well until smooth.
- Line a pound-cake tin with baking paper.
- Pour in the batter and bake for 50 minutes at 180°C, then lower to 160°C for another 15 minutes.
- To make sure the inside cooks through, make a small slit down the centre of the loaf before baking.
- You can eat it straight away, or leave it at room temperature for a day.
Recipe Video
Notes
- Tip: You can use Greek yogurt for extra protein. Just add a bit more sweetener so the sourness doesn’t change the flavour.
- Store it in the fridge for up to 7 days. I recommend using an air fryer to reheat – it tastes the best!