Grandma's Buttermilk Jalapeno Cornbread, lightened up

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 104.3
  • Total Fat: 3.3 g
  • Cholesterol: 24.2 mg
  • Sodium: 163.5 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.5 g

View full nutritional breakdown of Grandma's Buttermilk Jalapeno Cornbread, lightened up calories by ingredient


Introduction

A reduced fat and reduced calorie version of Grandma's cornbread. Moist and flavorful. The original recipe called for butter, all purpose flour and twice the sugar. We substituted a light margarine spread, whole wheat pastry flour and reduced the sugar which still produced a moist, flavorful corn muffin. A reduced fat and reduced calorie version of Grandma's cornbread. Moist and flavorful. The original recipe called for butter, all purpose flour and twice the sugar. We substituted a light margarine spread, whole wheat pastry flour and reduced the sugar which still produced a moist, flavorful corn muffin.
Number of Servings: 18

Ingredients

    1/2 cup smart balance light, or other light margarine spread
    1/3 cup sugar
    2 eggs
    1 cup buttermilk
    1/2 tsp baking soda
    1 cup cornmeal
    1 cup whole wheat pastry flour
    1/2 tsp salt
    1/2 cup jalapeno or poblana pepper, diced

Directions

Preheat oven to 375 degrees F. Line muffin tin with cups.

Melt margarine spread in microwave. Add to sugar in large bowl. Quickly add eggs and beat until well blended. Combine buttermilk and baking soda and stir into other mixture. Combine dry ingredients and add to bowl blending well until a few lumps remain.

Divide batter evenly amongst muffin cups, filling each cup approximately 2/3 full. Bake in preheated oven for 15-20 minutes, or until toothpick inserted in center of muffin comes out clean.

Makes 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user GINGERLINA.