Jalapeno Cornbread Low Fat to No Fat
Give your comfort food a healthier twist with this irresistible Jalapeño Cornbread that's low fat to no fat, perfect for guilt-free indulgence! This easy-to-make recipe substitutes traditional butter and oil with unsweetened applesauce, cutting down on calories while keeping every bite tender and moist. Bursting with the bold heat of diced jalapeños and the natural sweetness of corn kernels, this cornbread packs a punch of flavor in every slice. Using almond milk and egg whites (or a vegan alternative), it’s a versatile option suitable for various dietary preferences. Ready in just 30 minutes, this golden, slightly spicy cornbread is ideal for pairing with soups, chili, or your favorite barbecue dishes. Serve it warm, and watch it disappear from the table in no time!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any non-dairy milk)
- 0.5 cup Applesauce (unsweetened, to replace fat)
- 2 large Egg whites (or flax egg for vegan option)
- 2 tablespoons Honey (or maple syrup for vegan option)
- 2 tablespoons Diced jalapenos (fresh or jarred)
- 0.5 cup Sweet corn kernels (frozen or canned, drained)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
In a separate bowl, mix the almond milk, applesauce, egg whites (or flax egg), and honey (or maple syrup) until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced jalapenos and corn kernels, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 5-10 minutes before slicing into squares and serving warm.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 54.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 488 mg | 38% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
