Cornbread With Jalapeno and Thyme
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cornbread With Jalapeno and Thyme calories by ingredient
Introduction
This is a wonderfully moist low-fat cornbread. Each serving has less than 2 grams of fat and only 22 carbs. It's a little on the sweet side, but you could cut back the sugar if you prefer or use a sugar substitute. This is a wonderfully moist low-fat cornbread. Each serving has less than 2 grams of fat and only 22 carbs. It's a little on the sweet side, but you could cut back the sugar if you prefer or use a sugar substitute.Number of Servings: 12
Ingredients
-
1/2 cup white flour
1/2 cup whole wheat flour
1 cup cornmeal (I used yellow)
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature and beaten
1 5-ounce cup of plain Greek yogurt
1/2 to 3/4 cup fat-free half and half cream
2 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.
Tips
Always mix the dry ingredients first and then add the wet stuff to the dry. Try to mix as little as possible to avoid the cornbread coming out tough. The batter should be well combined but not beaten.
Directions
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.