Low Fat Sweet Corn Cake

Delight your taste buds with this irresistibly moist and fluffy Low Fat Sweet Corn Cake, a lighter twist on the classic comfort food! Made with wholesome ingredients like fresh corn kernels, unsweetened applesauce, and low-fat Greek yogurt, this recipe strikes the perfect balance between indulgence and health. Infused with natural sweetness from maple syrup and a hint of vanilla, this guilt-free treat delivers rich flavor without the extra calories. The combination of yellow cornmeal and all-purpose flour ensures a tender crumb, while the blended corn adds delightful texture to every bite. Quick to prepare and ready in under an hour, this sweet corn cake is the ideal choice for a healthier dessert or an irresistible side dish. Serve it warm, straight from the oven, and enjoy a dish that’s as nutritious as it is delicious! Perfect for anyone searching for a low-fat baking recipe or a healthy corn cake option.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups Fresh corn kernels (or canned, drained, and rinsed)
• 0.25 cups Unsweetened applesauce
• 0.25 cups Low-fat plain Greek yogurt
• 0.25 cups Maple syrup (or honey)
• 0.5 cups Low-fat milk (or unsweetened almond milk)
• 0.75 cups Yellow cornmeal
• 0.5 cups All-purpose flour
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.

Step 2

In a blender or food processor, pulse the corn kernels until they are broken down but not completely smooth, leaving some texture.

Step 3

In a large bowl, combine the unsweetened applesauce, low-fat Greek yogurt, maple syrup, low-fat milk, and vanilla extract. Mix until well combined.

Step 4

Stir in the blended corn to the wet mixture and set aside.

Step 5

In another bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Step 6

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.

Step 7

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the sweet corn cake to cool in the pan for about 10-15 minutes before slicing and serving.

Step 10

Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(787.1g)

Amount per serving	% Daily Value*
Calories	1185.4

Total Fat 11.0g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 11.1mg	0%
Sodium 1804.2mg	0%
Total Carbohydrate 250.0g	0%
Dietary Fiber 18.6g	0%
Total Sugars 70.1g
Protein 34.2g	0%

Vitamin D 60IU	0%
Calcium 281.1mg	0%
Iron 7.9mg	0%
Potassium 1482.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.0%

Protein: 11.1%

Carbs: 80.9%