You can make this cornbread as hot or not as you like. Heck, leave the jalapeños out if you want. What I love about this recipe is that it is much lower in fat than regular cornbread and very delicious. It freezes well too.
Serves 8 – 10
2 tablespoons brown sugar 1 cup cornmeal
2 eggs 1 cup all-purpose flour
¾ cup plain nonfat yogurt ½ teaspoon salt
½ cup sweet potato purée (try baby food) 1 tablespoon baking powder
1/8 cup canola oil
2 jalapeños chopped (remove seeds for milder heat)
1 cup shredded part-skim sharp cheddar cheese, divided
Preheat oven to 350º. Prepare an 8-inch square or 9-inch round baking pan by spraying with cooking spray, or lightly oiling with oil.
In a large bowl, beat the brown sugar, eggs, yogurt, sweet potato and oil until frothy. Stir in jalapeños and ½ cup cheese.
Sift the dry ingredients together into a smaller bowl.
Gently fold the dry ingredients into the wet ingredients until just mixed. Pour into prepared baking pan. Top with remaining cheese.
Bake for 20 – 25 minutes, until a knife inserted into the center comes out clean. Serve hot or at room temperature.
Download the printable Jalapeno Cheddar Cornbread PDF .
