Healthy Jalapeno Cornbread: Quick & Low-Fat Recipe

Low-Fat Jalapeno Cornbread Recipe

If you’re looking to add a bit of spice to your cornbread while keeping things on the lighter side, this Low-Fat Jalapeno Cornbread is your perfect match. This recipe is wonderfully simple and quick, making it an ideal choice for a tasty, guilt-free side dish or snack. With just 30 minutes from start to finish, including prep and bake time, you’ll have a delicious, moist cornbread with a delightful kick from the jalapenos. Whether you choose low-fat or non-fat ingredients, this recipe adjusts beautifully to your dietary needs, all while maintaining great flavor.

Ingredients

• 1 1/4 cups cornmeal
• 3/4 cup whole wheat pastry flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups fat-free buttermilk or low-fat buttermilk
• 2/3 cup nonfat cheddar cheese, shredded
• 1/2 cup corn kernels (fresh or frozen)
• 1 – 2 jalapenos, finely chopped (adjust based on your heat preference)

Instructions

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch skillet by spraying it generously with cooking spray to ensure the cornbread releases easily once baked.

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2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, whole wheat pastry flour, sugar, baking powder, and baking soda. Ensure that the dry ingredients are combined thoroughly to evenly distribute the leavening agents.

3. Combine Wet Ingredients: In another bowl, mix together the fat-free or low-fat buttermilk with the chopped jalapenos. Stir well to ensure that the jalapenos are evenly distributed throughout the buttermilk.

4. Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want the batter to be moistened but still a bit lumpy.

5. Incorporate Corn and Cheese: Fold in the corn kernels and shredded nonfat cheddar cheese. This will add a delightful texture and flavor to your cornbread. Make sure they are evenly mixed throughout the batter.

6. Pour and Spread: Transfer the batter into the prepared skillet, spreading it out evenly with a spatula. This helps ensure that the cornbread bakes evenly and has a nice, consistent texture.

7. Bake: Place the skillet in the preheated oven and bake for about 25 to 30 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the cornbread. It should come out clean when the cornbread is done.

8. Cool Slightly: Once baked, remove the skillet from the oven and let the cornbread cool in the skillet for about 4 to 5 minutes. This brief cooling period helps the cornbread set up and makes it easier to cut into wedges.

9. Serve: Cut the cornbread into wedges and serve warm. It pairs beautifully with soups, stews, or simply as a stand-alone snack.

Nutritional Information (per serving)

• Calories: 105.5
• Fat: 0.8 g
• Saturated Fat: 0.1 g
• Cholesterol: 0 mg
• Sodium: 152.7 mg
• Carbohydrates: 22.4 g
• Fiber: 2.5 g
• Sugar: 1.5 g
• Protein: 3.6 g

This Low-Fat Jalapeno Cornbread recipe yields about 10 servings, making it a great addition to any meal. Its reduced fat content combined with the spicy kick of jalapenos makes it both a health-conscious and flavorful choice. Enjoy baking this delightful cornbread and savor its deliciously spicy and sweet taste! 🌽🧀🌶️