Low-Fat, Low-Calorie, Jalapeno Cornbread

Recipe by Jademoon
READY IN: 35mins
YIELD: 9 pieces


  • 1
  • 1
    cup flour
  • 2
    tablespoons Sugar Twin (or other artificial sweetener)
  • 14
    teaspoon salt
  • 1
    cup soured skim milk (To make soured milk-put 1 TBSP lemon juice or vinegar in a measuring cup, then fill rest of the way )
  • 1
    teaspoon baking powder
  • 12
    cup crushed pineapple (drained)
  • 1
    egg, lightly beaten (or 2 egg whites)
  • 14
    cup jalapeno, drained and chopped


  • 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.