Breakfast Berry Cornbread

Posted by on June 29, 2016 in Blog, Breads, quick bread | 0 comments

Breakfast Berry Cornbread

This tasty cornbread recipe sweetened with fresh raspberries makes a lovely part of your breakfast, or a tasty treat any time of the day.  Kids like it, and it’s only 4 Weight Watchers PointsPlus points per serving.


  • 1 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fat free sour cream
  • 1 large egg
  • 1 egg white
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 6 ounces fresh raspberries or 3/4 cup frozen unsweetened raspberries

Preheat oven to 375 degrees. Spray 9 inch pin plate with nonstick spray. Whisk together cornmeal, sugar, baking powder, and baking soda in medium bowl. In another bowl, whisk together sour cream, egg, egg white, lemon zest and vanilla. Add sour cream mixture to cornmeal mixture and stir just until cornmeal mixture is moistened. Spoon into prepared pie plate. Sprinkle with raspberries. Bake until toothpick inserted into center comes out clean. About 35 minutes. Let cool on rack 5 minutes. Cut into 8 wedges. Serve warm.

Makes 8 servings. About 152 calories and 4 PointsPlus points per serving.

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