Best 5 Skinny Jalepeno Cornbread Recipes
Indulge in the delightful harmony of sweet cornbread and zesty jalapeños with our collection of skinny jalapeño cornbread recipes. These recipes offer a healthier twist on the classic Southern staple, featuring reduced-fat ingredients and an array of flavorful variations.
From the classic Skinny Jalapeño Cornbread, a moist and savory cornbread with a hint of heat, to the Vegan Jalapeño Cornbread Muffins, perfect for those with dietary restrictions, our recipes cater to diverse preferences. Experience the delightful crunch of the Jalapeño Cornbread with Cornmeal Crust, or savor the cheesy goodness of the Jalapeño Cornbread with Cheese and Bacon. And for a unique twist, try the Jalapeño Cornbread Waffles, a crispy and fluffy breakfast treat with a spicy kick.
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
MOIST JALAPENO CORN BREAD
After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. -Archie Timmons Milwaukie, Oregon
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 465mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
EASY JALAPENO CORN BREAD
This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno. Stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 261mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 4g protein.
SKINNY JALEPENO CORNBREAD
Categories Corn
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and prepare a baking pan with cooking spray. Mix all the wet ingredients above (egg, corn and yogurt) and then add the cornbread mix. Combine until moistened and transfer into baking dish. Bake until golden brown about 40 minutes.
Tips:
- Use fresh corn kernels for the best flavor. Frozen or canned corn can be used in a pinch, but fresh corn will give your cornbread a sweeter, more vibrant flavor.
- Don't overmix the batter. Overmixing will result in a tough, dense cornbread. Mix just until the ingredients are combined.
- Bake the cornbread in a preheated oven. This will help the cornbread rise evenly and prevent it from sticking to the pan.
- Let the cornbread cool slightly before slicing and serving. This will help it hold its shape and prevent it from crumbling.
- Serve the cornbread with your favorite toppings. Some popular options include honey, butter, chili, or cheese.
Conclusion:
Skinny Jalapeño Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this cornbread is sure to be a hit. So next time you're looking for a quick and easy side dish, give Skinny Jalapeño Cornbread a try. You won't be disappointed!
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