Reviewed: Nov. 18, 2009

Pretty tasty. I was doing a test drive for Thanksgiving cornbread dressing so next time I will definately add more salt. At least a teaspoon. The texture was just right and pretty guilt free since I used egg substitute.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 2, 2009

This is great if you are watching your weight and want something for a low calorie soup to add to it. I did not use sugar, I used 2 packs Splenda and I used 1/2 cup light soymilk and 1/2 cup water.That is the only thing I changed and they are approx 90 cal each.

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wmverdon

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Reviewed: Oct. 25, 2009

I rate this between 3-4 stars. The only thing to make it better I can't use. I think a can of creamed corn would do wonders for more corn flavour - that's all it's lacking in, however I can't because it has sugar in it and my husband is diabetic. we are very pleased with how it turned with the changes I made. :) GS

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G. Stewart

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Reviewed: Oct. 18, 2009

This recipe would be 5 STAR IF it added a can of sweet corn, and suggested adding a bit of butter to the center while HOT!!! It was GREAT tasting, and I didn't feel bad about adding a bit of butter in the middle! I will never make a high fat corn bread recipe again, its just not worth the calories with a low cal recipe like this!

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Sdudley

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Reviewed: Oct. 14, 2009

First of all, the cornbread turned out perfectly! It wasn't quite the same as my Mema's, but it was good! To be as healthy as it is... excellent! It is really good left over too. I will definitely make it again!

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ashley84

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Reviewed: Sep. 28, 2009

Cornbread sounded really good as a go-along with the soup that I was having for dinner, but I needed a quick and easy recipe as I didn't have time to make my usual. I didn't follow this recipe closely and make the bread completely non-fat -- I used whole egg and 2% milk. Also ate the cornbread topped with butter, so that incorporated more of the taste of "traditional" buttery corn bread. I'll make this again for something quick - although the texture isn't quite what I'd expect from cornbread.

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gapch1026

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Reviewed: Aug. 15, 2009

I loved this recipe and will definitely use it again. I made a few changes based on some of the reviews and my own preferences. I used 1 1/4 cup cornmeal, 2 tablespoons white sugar and 1 tablespoon brown sugar (next time I'll try 1 white and 1 brown), I used 2 eggs with yolk, 1 cup soymilk, and added 1/2 cup of grated fennel bulb. The fennel bulb wasn't as distinct tasting as I hoped. Next time I might add more and try adding a complimentary spice. We baked as per directions and it could have baked a little longer.

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SaschaBee

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Reviewed: Apr. 13, 2009

This was pretty good. I wanted it to have a bit more flavor, so I used the egg yolks too, and extra Tbsp of flour and cornmeal, and 1 extra tsp. baking powder. My husband (who is very picky) said he couldn't even tell that it didn't have butter in it! I'll be making this again.

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jules

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Reviewed: Feb. 6, 2009

I agree with other posters that compared to regular cornbread - this is a poor comparison - but for anyone on a cardiac diet this is a wonderful recipe! I have a difficult time coming up with replacement foods for my grandparents, and I cook for them frequently. For anyone who needs to cut down on fat and sugar this is a fine recipe. For those of us who don't - yes it is rather bland.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jan. 6, 2009

The BF and I thought this was pretty good. Of course it wasn't as good as full fat rich buttery corn bread but what can you expect ? For a low-fat recipe I thought this was very good.

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 4, 2008

Very bland. Don't waste your time.

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SRafail

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Reviewed: Nov. 30, 2008

very bland and dry. I don't recommend this to anyone!

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Michellern

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Reviewed: Mar. 31, 2007

Loved it! Very moist and make sure you use unsweetened applesauce!

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PAULA WOOD

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Reviewed: Feb. 10, 2007

This recipe was the only one I could find without a large amount of shortening. Considering, it wasnt bad. Better topped with jelly or chili than eaten plain. Very dense and moist texture, perhaps less applesauce or none at all?

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passerby1214

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Dec. 12, 2006

As far as traditional corn bread goes I should give the recipe a 2. But since I am a health freak, I think the recipe is good enough for a 3. Now for the dissection. I made a few changes to the recipe. I used 2% milk and strawberry applesauce. The bread is very dense and dry when it sits too long. I thought the fat in the milk would help it a bit, but it didn't. It doesn't have as much sugar as the traditional corn bread. Still....as a health food, it is pretty good tasting straight out of the oven.It should bake in about 17-18 minutes. Don't over bake.I baked it in a 9 inch, square, silicone pan for 20 mins. This bread should work great for stuffings.

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