Jalapeno Cornbread Low Fat to No Fat
At a Glance
- Total
- 30 min
- Servings
- 10.00 serving(s)
Categories
- Bread
- Side Dish
- Baking
Dietary
- Low-fat
Allergens
- Wheat
- Milk
- Egg
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Jalapeno Cornbread Low Fat to No Fat brings together 1 1/4 cups cornmeal, 3/4 cup whole wheat pastry flour, 1 tablespoon sugar in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 10 servings.
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Equipment
9 inch skillet, mixing bowls, oven
Ingredients
- 1 1/4 cups cornmeal
- 3/4 cup whole wheat pastry flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups fat-free buttermilk or 1 1/2 cups low-fat buttermilk
- 2 beaten egg whites
- 3/4 cup corn kernel (frozen or fresh thawed)
- 1/2 cup shredded nonfat cheddar cheese
- 1 -2 tablespoon chopped fine jalapeno pepper
Instructions
Combine dry ingredients and combine well.
Combine wet ingredients stir well.
Add dry ingredients to the wet ingredients just until moist.
Fold in the corn, cheese, and peppers.
Spray a 9 inch skillet with a cooking spray.
Spread batter evenly.
Bake 350 degrees F for 25 to 30 minutes, or Just until a tester comes away clean.
Remove and let sit four to five minutes before cutting into wedges.
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