Cornbread With Jalapeno and Thyme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup white flour1/2 cup whole wheat flour1 cup cornmeal (I used yellow)1/4 cup granulated sugar1 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature and beaten1 5-ounce cup of plain Greek yogurt1/2 to 3/4 cup fat-free half and half cream2 tablespoons fresh thyme, minced*1 medium jalapeno, seeded, ribs removed and diced fine**The last two ingredients are optional. If you just want plain cornbread, omit them.
1. Preheat oven to 400 degrees
2. Spray an 8-inch square baking pan with vegetable cooking spray. Cut and fold a piece of parchment paper to fit the pan so that a few inches hang over the short ends of the pan (this will make it easy to just lift out the cornbread when it's ready). Spray the parchment paper with cooking spray.
3. In a large bowl mix together flours, sugar, cornmeal, baking soda and salt. Add the beaten eggs, yogurt and half and half (start with a half cup and if batter is too thick, thin it with up to another quarter cup). Mix the batter to combine but do not overmix!
4. Fold in the jalapenos and thyme, if using.
5. Bake for 20 minutes or until a knife inserted in the center comes out clean, not batter clinging to it.
6. Remove from oven, lift cornbread out of pan by the parchment "handles," and slice into 12 servings. Enjoy!
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHARA53.
2. Spray an 8-inch square baking pan with vegetable cooking spray. Cut and fold a piece of parchment paper to fit the pan so that a few inches hang over the short ends of the pan (this will make it easy to just lift out the cornbread when it's ready). Spray the parchment paper with cooking spray.
3. In a large bowl mix together flours, sugar, cornmeal, baking soda and salt. Add the beaten eggs, yogurt and half and half (start with a half cup and if batter is too thick, thin it with up to another quarter cup). Mix the batter to combine but do not overmix!
4. Fold in the jalapenos and thyme, if using.
5. Bake for 20 minutes or until a knife inserted in the center comes out clean, not batter clinging to it.
6. Remove from oven, lift cornbread out of pan by the parchment "handles," and slice into 12 servings. Enjoy!
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHARA53.
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 1.6 g
- Cholesterol: 31.7 mg
- Sodium: 243.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.6 g
- Protein: 4.5 g
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