Low Fat Low Calorie Jalapeno Cornbread
Elevate your cornbread game with this irresistibly moist and flavorful Low Fat Low Calorie Jalapeño Cornbread! Perfectly balancing savory and spicy, this guilt-free recipe swaps traditional high-fat ingredients with healthy alternatives like unsweetened applesauce, low-fat buttermilk, and egg whites, resulting in a tender, golden bread that's light on calories but big on taste. Freshly diced jalapeños add a zesty kick, while a touch of honey complements the heat with subtle sweetness. Ready in just 30 minutes from start to finish, this easy, one-bowl recipe is perfect for weeknight dinners, summer barbecues, or a wholesome snack. Serve it warm for maximum flavor, and enjoy a healthier twist on a classic comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.75 cup low-fat buttermilk
- 2 large egg whites
- 2 tablespoons honey
- 2 medium fresh jalapenos, finely diced
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly grease an 8-inch square baking dish or a similar-sized pan with cooking spray, or line it with parchment paper.
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the unsweetened applesauce, buttermilk, egg whites, and honey until smooth.
Add the wet ingredients to the bowl of dry ingredients and stir until just combined. Avoid overmixing, as this can make the cornbread dense.
Fold in the finely diced jalapenos, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cornbread cool in the pan for 10 minutes before slicing into 8 equal squares.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 57.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 855 mg | 18% | |
*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.
