Breads & Muffins Breads & Muffins (FS) Freestyle

Corn Spoon Bread – A WW Freestyle Recipe

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I made my turkey chili the other day (minus the zucchini – I just wasn’t feeling the addition of zucchini) with a side of this Corn Spoon Bread – a WW Freestyle recipe. The recipe came from WW (I took a few liberties and made a couple of changes), and it was the perfect accompaniment to my turkey chili. In fact, after having it for dinner, I have enjoyed leftovers for lunch three days in a row. Yes, I can enjoy the same meal day after day when it is as yummy as this. Plus the fact that this last week was one rainy day after another, having a cup of warm chili and corn bread for lunch was a touch of comfort food in our school staff room.

Corn Spoon Bread - A WW Freestyle Recipe

Corn Spoon Bread - A WW Freestyle Recipe

Corn Spoon Bread – A WW Freestyle Recipe


  • 2 Cups Fat-Free Evaporated Milk
  • 1 Tablespoon Sugar
  • 1 Cup Cornmeal
  • 1 Teaspoon Salt
  • 1/4 Ground Black Pepper
  • 1/2 Cup Fat-Free Egg Substitute
  • 1 Egg, large
  • 1/2 teaspoon Baking Powder
  • 3/4 Cup Frozen Corn


  1. Preheat oven to 375 degrees. Coat a 2 quart casserole dish with cooking spray.
  2. Place fact-free evaporated milk and sugar in a saucepan and warm over medium-low heat until you see a bit of steam.
  3. Remove milk from hear and gradually whisk in cornmeal.
  4. Return saucepan to stove and continue cooking over medium-low heat. Stir constantly and until cornmeal mixture is very thick.
  5. In a large bowl, whisk together egg, egg substitute, salt, pepper, and baking powder.
  6. Gradually whisk cornmeal mixture into the egg mixture until throughly blended together.
  7. Fold in frozen corn.
  8. Pour mixture in casserole dish and bake until puffed and golden brown, about 45 minutes.
  9. Enjoy!

Makes eight servings. Each serving is 5 WW Freestyle points each.


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