Low Fat Sweet Corn Cake
Delight in the wholesome flavors of this Low Fat Sweet Corn Cake, a lighter take on a beloved treat that perfectly balances sweet and savory notes. Made with fresh corn kernels, unsweetened applesauce, low-fat Greek yogurt, and a touch of maple syrup, this recipe delivers natural sweetness without the guilt. A blend of yellow cornmeal and all-purpose flour ensures a moist yet hearty texture, while vanilla extract adds a hint of aromatic warmth. This healthier version is easy to prepare, requiring just 15 minutes of prep time and 30 minutes in the oven, making it a crowd-pleasing option for breakfast, snacks, or desserts. Serve warm and enjoy the tender crumb of this sweet corn cake by itself or paired with fresh fruit for added flair. With only simple, pantry-friendly ingredients, this recipe is your go-to for guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Fresh corn kernels (or canned, drained, and rinsed)
- 0.25 cups Unsweetened applesauce
- 0.25 cups Low-fat plain Greek yogurt
- 0.25 cups Maple syrup (or honey)
- 0.5 cups Low-fat milk (or unsweetened almond milk)
- 0.75 cups Yellow cornmeal
- 0.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a blender or food processor, pulse the corn kernels until they are broken down but not completely smooth, leaving some texture.
In a large bowl, combine the unsweetened applesauce, low-fat Greek yogurt, maple syrup, low-fat milk, and vanilla extract. Mix until well combined.
Stir in the blended corn to the wet mixture and set aside.
In another bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the sweet corn cake to cool in the pan for about 10-15 minutes before slicing and serving.
Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 70.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 281 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
