Weight Watchers Cornbread (Gluten Free) Recipe
Weight Watchers Cornbread (Gluten Free) Recipe. There’s nothing quite like a warm slice of cornbread, straight out of the oven.
And while there are plenty of boxed mixes available, you can’t beat the taste of homemade cornbread. Plus, it’s easy to make gluten-free cornbread from scratch. All you need is a few ingredients, and you’re on your way to enjoy a delicious piece of cornbread.
This homemade Southern classic is better than the boxed versions, and not as difficult to make as you would think.
It’s made with cornmeal, sorghum flour, white bean flour, tapioca flour, cornstarch, xanthan gum, egg substitute, sugar, yogurt, margarine, and orange juice.
The next time you’re in the mood for some comfort food, give this recipe a try. You won’t be disappointed.
Weight Watchers Points
MyWW Points: 6 Green Plan
6 WW Smart Points
Personal Points will vary based on your individual plan.
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
Cornmeal is a versatile food that can be used in a variety of dishes. It is made from dried corn, and can be ground into a fine or coarse meal.
Cornmeal is popular in southern cooking, and is often used to make cornbread and hushpuppies.
Cornmeal is a healthy alternative to flour, and it is gluten-free. It is high in fiber and protein, and it contains essential vitamins and minerals.
Yogurt is a versatile food that can be enjoyed in a variety of ways. It is made from milk that has been fermented by adding bacteria, and it has a creamy texture and slightly sour taste. Yogurt is packed with protein and other nutrients, making it a healthy choice for breakfast, lunch, or dinner.
What to serve with
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Weight Watchers Cornbread (Gluten Free)
- nonstick cooking spray
- 1 cup cornmeal
- ¼ cup sorghum flour
- ¼ cup white bean flour
- ¼ cup tapioca flour
- ¼ cup cornstarch
- ½ teaspoon xanthan gum
- 1 teaspoon egg substitute
- ¼ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- 1 cup plain yogurt
- 2 tablespoon margarine melted
- ¼ cup orange juice
- Preheat oven to 400° F.
- Prepare an 8×8 baking pan by spraying with non-stick cooking spray.
- In a medium sized mixing bowl, whisk together cornmeal, sorghum flour, white bean flour, tapioca flour, cornstarch, and xanthan gum. Set aside for later.
- In a large mixing bowl, add eggs, yogurt, margarine, and orange juice. Stir to mix well.
- In the large mixing bowl with the wet ingredients, add in the dry ingredient mixture until just combined. Don't over mix.
- In the prepared baking dish, pour in the mixture, and spread to an even layer.
- In preheated oven, bake approximately 20 to 25 minutes, or until the cornbread will spring back when pressed gently at the center.
- Cut into 9 equal sized squares.
- Serve warm, or at room temperature.
You May Also Like:
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- Weight Watchers Lemon Vegetable and Pork Kebabs
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!