LOW-FAT, LOW-CALORIE, JALAPENO CORNBREAD
We have been on a diet and doing really well, but was craving cornbread. So, I made up this recipe, and it actually turned out really good. Hope you like it!
Provided by Jademoon
Categories Quick Breads
Time 35m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F; grease an 8-inch square pan or glass dish.
- Combine corn meal and soured milk in a small bowl and let sit for 5 minutes. Meanwhile, combine other dry ingredients in a larger bowl.
- Add crushed pineapple and egg (or egg whites) to corn meal mixture. Mix until combined.
- Add corn meal mixture to dry ingredients, mix until well combined.
- Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again).
- Pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown.
- After cooked, slice into 9 slices and enjoy.
Nutrition Facts : Calories 128.1, Fat 1.2, SaturatedFat 0.3, Cholesterol 21.2, Sodium 134.2, Carbohydrate 25, Fiber 1.6, Sugar 2.2, Protein 4.4
JALAPENO CORNBREAD LOW FAT TO NO FAT
fat reduced corn bread fast and simple....use either low fat buttermilk and cheese or non fat products works either way.
Provided by andypandy
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 105.5, Fat 0.8, SaturatedFat 0.1, Sodium 152.7, Carbohydrate 22.4, Fiber 2.5, Sugar 1.5, Protein 3.6
LOW-FAT JALAPENO CORNBREAD MUFFINS
This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!
Provided by Jennifer78
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
- Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
- Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
Nutrition Facts : Calories 135.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 3, Sodium 270, Carbohydrate 25, Fiber 1.4, Sugar 5, Protein 5.8
LOW-FAT CORNBREAD
"I love corn bread, and I think this version is much better than traditional ones," remarks Heather Andersen of Tucson, Arizona. "Served warm, it's moist yet low in fat," she promises.
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
LOW FAT CORNBREAD
Delicious cornbread that won't clog your arteries. I've adopted this recipe as it didn't have a loving owner. I have made it myself and you can read my comments in my review! I have updated the cooking time and added optional ingredients.
Provided by -Sylvie-
Categories Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, combine dry ingredients.
- Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
- Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
- Bake for approximately 20 minutes.
- Best served warm.
EASY JALAPEñO CHEDDAR CORNBREAD
This cornbread delivers a delicious kick that pairs perfectly with a hearty bowl of chili.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease or spray bottom of 8-inch cast-iron skillet. Heat skillet in oven about 10 minutes or until hot. (Or an 8-inch square pan can be used; no preheating required in oven.)
- In medium bowl, mix all ingredients except chili. Pour into skillet.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Loosen sides with knife, and carefully remove from skillet to cooling rack to cool. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 1 g, TransFat 0 g
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