This jalapeno cornbread is light, fluffy, sweet & spicy. Not only does it taste great but it I have made it “skinny” No oil is used in this recipe. Well, except for spraying the baking pan to prevent sticking. How could you go wrong with this quick and easy recipe that is only 2 points + WW & 85 calories per serving I used my brownie pan to bake these mini cornbreads, this way everyone get the corner piece! If your shopping for a new brownie pan…click here That is the one I use and I’m very happy with it 🙂
**TIP** If you need to make non-jalapeno corn bread for a family member…..(like I do for my son) Fill one side of the brownie pan with the mixture and then add the jalapeno to the rest of the mixture before pouring into the pan. OR, just use a small foil loaf pan and take out for anyone that doesn’t like the heat.
Product Alert: I also LOVE this Bakelicious Crispy Corner Brownie Pan which makes every piece a corner piece.
Ingredients:
Directions:
Preheat oven to 350 degrees and prepare a baking pan with cooking spray.
Mix all the wet ingredients above (egg, corn and yogurt)
Add the cornbread mix
Combine until moistened and transfer into baking dish.
Bake until golden brown about 40 minutes.
Nutrition:
Serving Size 1 piece
Servings 24
- Amount Per Serving
- Calories 85
- % Daily Value *
- Total Fat .3g1%
- Total Carbohydrate 17.9g6%
- Dietary Fiber .5g2%
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees and prepare a baking pan with cooking spray.
Mix all the wet ingredients above (egg, corn and yogurt)
Add the cornbread mix
Combine until moistened and transfer into baking dish.
Bake until golden brown about 40 minutes.
Very healthy and indeed a delicious post.