Jul 08

Delicious Double Corn Bread

Skinny Vegan Double Corn Bread

When I first got married over 20 years ago I was working out with a trainer who was a vegan and he gave me some great ideas for baking and cooking. In fact I worked at his gym for a while and baked muffins and breads for the clients to snack on after they were done working out. He had a chef that made the most delish pasta dishes along with the best veggie burgers I ever tasted. I wish I had gotten that recipe!

Anyway, here is a version of the corn bread I made for the gym. I add canned, frozen or fresh corn for more texture. You will notice a small banana is in the recipe which is in place of an egg (you won’t even taste it). I know you’ll love it!

Nutrition: calories 168.7, fat 5.5, carbs 30.3, fiber 2.8, protein 3.1, Weight Watcher PointsPlus® 5


Delicious Double Corn Bread

Makes 12 servings


  • 1 1/4 cups all natural cornmeal
  • 1 cup whole wheat pastry flour or white flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup packed light brown sugar
  • 1 cup canned corn drained, or frozen corn, defrosted.
  • 1 1/4 cups soy, almond or any milk of your choice
  • 1 ripe extra small to small banana
  • 1/4 cup vegetable oil, I used avocado oil



  1. Preheat oven to 400 degrees
  2. Spray an 8 inch square baking pan and set aside
  3. In a small to medium bowl mash the banana until smooth.
  4. In a large bowl add the cornmeal, flour, baking powder, salt and brown sugar. Whisk well with a wire whisk until well combined.
  5. Add in the banana, soy milk, corn and oil. Mix well but don’t over mix.
  6. Let the batter sit for 5 minutes and then stir gently once or twice and pour into the prepared pan. Smooth the top.
  7. Bake for about 30-40 minutes. Turn the pan around halfway through baking time. The top will look golden and a toothpick should come out clean.
  8. Place the pan on a wire cooling rack. Let cool for about 10- 15 minutes before cutting.

Enjoy this healthy treat!





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