Almost Fat-free Cornbread

Pumpkin, this recipe's secret ingredient, lends both a deep golden color and welcome moistness to an already exceptional bread. The corn and pumpkin combination makes it a perfect choice with most foods from the Americas, especially soups, stews, and bean dishes. For a low-fat cornbread with a lighter texture than this non-fat version, add 1/4 cup of canola oil and 1 egg yolk to the wet ingredients and follow the rest of the recipe.

Author:Inspired by Moosewood Restaurant Low-Fat Favorites, pg.110
Yield:8 x 8" cornbread
Prep time: 00:20
Cook time: 00:25


Wet ingredients
2 tbsp. brown sugar
egg whites
3/4 cups buttermilk, (or non-fat yogurt)
1/2 cups puréed cooked pumpkin, (or sweet potato / winter squash baby food)
Dry ingredients
1 cups cornmeal
1 cups unbleached white flour
1/2 tsp. salt
1 tbsp. baking powder


  1. Preheat the oven to 350 °F (165 °C).
  2. Prepare an 8 x 8" baking pan with canola oil or cooking spray. Set it aside.
  3. In a large bowl, beat the brown sugar, egg whites, yogurt or buttermilk, and pumpkin until frothy. Sift the cornmeal, flour, salt, and baking powder into the mixing bowl.
  4. Gently fold the dry ingredients into the wet ingredients until just mixed.
  5. Pour the batter into the oiled pan and bake, uncovered, until a knife inserted in the center comes out clean, about 20 to 25 minutes.
  6. Serve hot or at room temperature.


Nutrition Facts

8 x 8" cornbread per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 1g2%
Saturated Fat
Trans Fat
Cholesterol 0mg0%
Sodium 341mg14%
Total Carbohydrate 32g11%
Dietary Fiber 1g4%
Total Sugars
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.