Breakfast Berry Cornbread

I bought that new Weight Watcher Points Plus cookbook and there are many great looking recipes I want to try. This morning I made the Breakfast Berry Cornbread. What a nice way to start the day.  It was slightly sweet yet hearty with the whole grain goodness of cornmeal.


Breakfast Berry Cornbread

  • 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 large egg white
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1- 6 ounce container fresh raspberries or 3/4 cup frozen unsweetened raspberries

1. Preheat oven to 375 degrees. Spray 9 inch pin plate with nonstick spray.

2. 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.

3. Bake until toothpick inserted into center comes out clean. About 35 minutes. Let cool on rack 5 minutes. Cut into 8 wedges. Serve warm.

Yield: 8    Servings   Servings Size: 1/8 wedge of cake

Per Serving: 152 calories, 1g total fat, 208mg sodium, 33g total carbs, 2g fiber, 4 g protein

Old WWP 3 / New WWPP 4

Adapted from Weight Watchers PointsPlus Cookbook


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  1. Doris says:

    Hello Tami –This is delicious !! We have made it often ..and has always been yummy !! How would the Nutritional Info change if the sugar was entirely omitted ?? if the amount of sugar was decreased to 1/ 4 cup ?? Also how would the Nutritional info change if plain fat free yogurt was used rather than fat free sour cream ?? Thanks so very much ! Doris

    1. Tami says:

      Hi Doris,

      I don’t know the answer to your questions. I no longer have the software program to figure out the nutritional information. You might be able to plug the ingredients into a program that tracks calories like My Fitness Pal – it’s free to use.

      Happy Cooking,


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