Weight Watchers Basic Skillet Cornbread
Light, golden, and irresistibly wholesome, this Weight Watchers Basic Skillet Cornbread is a guilt-free take on a Southern favorite. Made with a blend of yellow cornmeal and all-purpose flour, this cornbread features a touch of honey for natural sweetness and low-fat buttermilk to keep it moist and tender. It's baked to perfection in a preheated cast-iron skillet, creating that signature crisp, golden crust while staying fluffy inside. Ready in just 30 minutes, this easy recipe is perfect for pairing with soups, stews, or as a standalone snack. With simple ingredients and only 3 Weight Watchers points per serving, this skillet cornbread is a healthy, crowd-pleasing addition to your meal rotation. Optimize your family dinners today with this quick, flavorful classic!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Low-fat buttermilk
- 1 large Egg
- 2 tablespoons Honey
- 1 tablespoon Unsalted butter
- Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Place a 9-inch oven-safe skillet (preferably cast iron) in the oven to heat while preparing the cornbread batter.
In a medium-sized mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well mixed.
In a separate bowl, whisk together the low-fat buttermilk, egg, and honey until fully incorporated.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Carefully remove the preheated skillet from the oven using oven mitts and reduce the oven temperature to 375°F (190°C).
Add the tablespoon of unsalted butter to the skillet, swirling it around until melted and the skillet is coated.
Spray any exposed portions of the skillet with non-stick cooking spray to prevent sticking.
Pour the cornbread batter into the hot skillet, spreading it out evenly.
Bake the cornbread in the preheated oven at 375°F (190°C) for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5 minutes before slicing into 8 wedges and serving.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 47.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 743 mg | 16% | |
*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.
