This Low Calorie Jalapeño Cheddar Cornbread is just 101 calories and it’s so delicious and impressive! This makes a great side dish for a holiday or make for weeknight dinners, you’ll have enough for several nights.
Ingredients You’ll Need
- ¾ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 4 tablespoons melted butter
- ¾ cup 0% Greek Yogurt
- 1 large egg
- 2 large egg whites
- 2 jalapeños chopped
- ⅓ cup sharp cheddar cheese
- 2 green onions
Low Calorie Jalapeño Cheddar Cornbread
Healthy Jalapeño Cornbread Meal Prep and Storage
Meal Prep: You can make the cornbread ahead of time and bake completely then cover and store for later.
Storage: Will hold for 6 days in the fridge baked. Or one month in the freezer.
Reheating: You can reheat in an oven at 200-250 degrees until warmed through.
Low Calorie Jalapeño Cheddar Cornbread Recipe
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Low Calorie Jalapeño Cheddar Cornbread
This Low Calorie Jalapeño Cheddar Cornbread is just 101 calories and it's packed with flavor!Special Tip: If you don't like spicy food, you can skip the jalapeños all together or just use one pepper. The seeds and ribs have the most heat and you are not using those.
Equipment
- 9×9 baking dish
Ingredients
- ¾ cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 4 tablespoons melted butter
- ¾ cup 0% Greek Yogurt
- 1 large egg
- 2 large egg whites
- 2 jalapeños chopped, with seeds and ribs removed
- ⅓ cup sharp cheddar cheese
- 2 green onions sliced
Instructions
- Preheat your oven to 425° degrees and line a 9×9 baking dish with parchment paper.
- In a medium bowl, combine the cornmeal, baking powder, salt and garlic powder together, mix together.
- In a separate large bowl, mix the greek yogurt, butter, egg and egg whites, whisk together.
- Stir the dry cornmeal mixture into the wet ingredients until just combined.
- Gently fold in the jalapeños, cheddar cheese, and green onions (I like to save some to add to the top).
- Pour the batter into the prepared baking dish, and smooth into an even layer.
- Bake for 25 minutes, until a toothpick inserted in the middle comes out mostly clean.
- Remove from the oven and cool for 15 minutes before slicing into 12 squares.
- Serve hot or cold.
Nutrition
Serving: 1squareCalories: 101kcalCarbohydrates: 8gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 369mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 168IUVitamin C: 0.002mgCalcium: 99mgIron: 0.5mg
Tried this recipe?Let us know how it was!
Nutrition Modifications for Healthy Jalapeño Cornbread
Low Sodium Jalapeño Cornbread: Take the salt out of the recipe, and double the garlic powder.
Protein Packed Jalapeño Cornbread: Add 2-4 scoops of unflavored collagen to the “dry ingredients” and 1/4-1/2 cup water to the “wet ingredients”.
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