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Skinny Cornbread

Rated as 3 out of 5 Stars

"Skinny-fied a favorite recipe of mine. Goes great with chili!"
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35 m servings 79
Original recipe yields 20 servings (20 muffins)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Mix together cornmeal, flour, baking powder, baking soda, and salt in a large bowl; stir in corn kernels.
  3. Whisk together creamed corn, sour cream, water, and egg in a separate bowl; stir into cornmeal mixture until a smooth batter forms. Pour 1/4 cup batter into each greased muffin cup.
  4. Bake in preheated oven, rotating muffin pan half way through to ensure even cooking, until tops spring back when lightly pressed, 25 to 30 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 79 calories; 1.9 13.6 2.1 14 182 Full nutrition

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Read all reviews 2
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2.17.16 Looking at the nutritional info, it’s a given that these cornbread muffins break down “skinny,” but unfortunately, the flavor also is “skinny.” From a presentation point of view, I ...

Meh. Not a ton of flavor and the flavor it did have seemed hollow. I'd rather eat something with more calories with more flavor and a more robust taste.