Low Fat Low Calorie Jalapeno Cornbread Food

EXCELLENT AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
• In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

LOW FAT CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• In a medium mixing bowl, combine dry ingredients.
• Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
• Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
• Bake for approximately 20 minutes.
• Best served warm.

LOW-FAT CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the egg whites, milk and applesauce. Stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack. Serve warm.

LOW-FAT, LOW-CALORIE, JALAPENO CORNBREAD

Steps:

• Preheat oven to 400°F; grease an 8-inch square pan or glass dish.
• Combine corn meal and soured milk in a small bowl and let sit for 5 minutes. Meanwhile, combine other dry ingredients in a larger bowl.
• Add crushed pineapple and egg (or egg whites) to corn meal mixture. Mix until combined.
• Add corn meal mixture to dry ingredients, mix until well combined.
• Add jalapenos and fold into mixture. (If it seems to thick, add a quick splash more milk and mix again).
• Pour into greased pan and cook for 20-25 minutes or until a toothpick inserted in middle comes out clean and the bread is golden brown.
• After cooked, slice into 9 slices and enjoy.

HEALTHIER LOW FAT CORNBREAD

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
• Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
• Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
• Add the cheese, jalapenos and corn (if using), and stir to combine.
• Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
• Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.

LOW FAT, SUGAR FREE CORNBREAD

Steps:

• Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
• Pour into 9 large muffin cups or a 9x9 cake pan sprayed with Pam.
• Bake for 25-30 minutes at 350 degrees F.

LOW-FAT CORN MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with cooking spray two-thirds full. Bake at 350° for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

LOW-FAT CORNBREAD

Steps:

• Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
• Pour into a greased 8-inch square baking pan.
• Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.

JALAPENO CORNBREAD LOW FAT TO NO FAT

Steps:

• Combine dry ingredients and combine well.
• Combine wet ingredients stir well.
• Add dry ingredients to the wet ingredients just until moist.
• Fold in the corn, cheese, and peppers.
• Spray a 9 inch skillet with a cooking spray.
• Spread batter evenly.
• Bake 350 degrees F for 25 to 30 minutes, or Just until a tester comes away clean.
• Remove and let sit four to five minutes before cutting into wedges.