Jalapeno-cheese Cornbread (low-fat) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I would have never thought low fat cornbread could be so good. This is a weight watchers recipe that I make on a regular basis, even for guests. Nobody knows the difference.Each muffin as 100 cal. or 3 pts. Ingredients:
1 1/4 cups cornmeal |
3/4 cup all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 -2 package artificial sweetener |
1 cup buttermilk, plus |
2 tablespoons buttermilk |
1 egg |
1 cup frozen corn |
1 -2 tablespoon chopped pickled jalapeno pepper |
1/3 cup extra-sharp cheddar cheese |
pam cooking spray |
Directions:
1. Preheat oven to 400*.
2. Spray muffin tin with Pam.
3. Combine all dry ingredients.
4. Add corn, cheese, jalapeno and stir to distribute.
5. Add buttermilk and beaten egg.
6. Mix just until combined and moistened.
7. Pour into muffin tins.
8. Bake 20-25 min or until brown on top.
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