Low-Fat, Low-Calorie, Jalapeno Cornbread |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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! Ingredients:
1 cup cornmeal |
1 cup flour |
2 tablespoons sugar twin (or other artificial sweetener) |
1/4 teaspoon salt |
1 cup soured skim milk (to make soured milk-put 1 tbsp lemon juice or vinegar in a measuring cup, then fill rest of the way ) |
1 teaspoon baking powder |
1/2 cup crushed pineapple (drained) |
1 egg, lightly beaten (or 2 egg whites) |
1/4 cup jalapeno, drained and chopped |
Directions:
1. Preheat oven to 400°F; grease an 8-inch square pan or glass dish.
2. 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.
3. Add crushed pineapple and egg (or egg whites) to corn meal mixture. Mix until combined.
4. Add corn meal mixture to dry ingredients, mix until well combined.
5. Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again).
6. 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.
7. After cooked, slice into 9 slices and enjoy.
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