Cornbread is delicious. It’s also usually full of oil and sugar with really no nutritional value to recommend it. This variety, though, is 20% protein, low sugar, and super low fat. It’s dense, not fluffy and only slightly sweet, but I still think it’s pretty good.

I also use it in place of polenta:

High Protein Low Fat Cornbread

makes 12 pieces from 9×13 dish or 18 corn muffins

• 2 cups yellow cornmeal
• 1 cup whole wheat pastry flour
• 1 Tbsp baking powder
• pinch salt
• 12 1/2 ounces firm silken tofu
• 3/4 cup soymilk
• 1 cup corn kernels, fresh or defrosted frozen
• 1/3 cup applesauce
• 1 tsp apple cider vinegar

Heat oven to 375 degrees, spray a 9 x 13 baking dish with cooking spray, or line muffin trays with paper liners.

Mix together the first four dry ingredients in a large bowl.

Blend the remaining ingredients in a blender until smooth. Add to the dry mix and blend well. Pour into dish.

For 9×13 pan: bake 25 – 30 minutes, for muffins bake 15 minutes (when a toothpick or knife insterted in center comes out clean).

Nutrition Data per serving (approx.): 70 Calories, 4g Protein, 12g Carbohydrates, 1g Fat, 1g Fiber, 13g Sodium, 1g Sugar