How to prepare a low calorie Blueberry Cornbread

The addition of blueberries takes this savory side dish to a new level. If you don’t like blueberries, simply substitute cranberries – or delete the fruit altogether. For a spicy version (without fruit), add 1 teaspoon minced chipotles in adobo (from a 7-ounce can).

What makes this cornbread healthier than the original? By using egg whites instead of egg yolks, you can eliminate 5 grams of fat (per yolk). Substitute nonfat buttermilk for whole milk and regular corn for creamed corn and shed even more calories and fat. Here’s the tasty result:

Original recipe (per serving):
308 calories
9 grams fat (26%)
2 grams saturated fat
49 mg cholesterol

After makeover (per serving):
173 calories
2 grams fat (10%)
0.3 grams saturated fat
1 mg cholesterol


1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup nonfat buttermilk
2 egg whites
1 tablespoon corn oil
1 14-ounce can whole kernel corn, drained
1 cup frozen blueberries (keep frozen until ready to use)
Non-stick cooking spray


Preheat oven to 400 Fº. In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and cayenne. Mix well with a fork, make a well in the center and set aside.

In a medium bowl, whisk together buttermilk, egg whites and oil. Stir in corn and blueberries. Fold mixture into dry ingredients and mix until just blended. Pour batter into an 8-inch square cake pan that has been coated with non-stick spray. Bake 20 minutes, until a wooden pick inserted near the center comes out clean. Cool in pan, on a wire rack, 10 minutes. Remove cornbread from pan and cut into 6 even pieces. Serve warm or room temperature.

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