I've made this cornbread with unsweetened almond milk and it turns out just fine. Also I do recommend using the sugar, it really helps bring out the sweetness in the corn. It's subtle, but sure makes a huge difference! I used Jiffy cornbread mix, but any brand will do. I've tried many varieties and they are all good. I just make sure to purchase the ones that are plain (with no added flavorings).
Cheesy Jalapeno Cornbread
Cook Time: 15-20 minutes
Prep Time: < 5 minutes
- oil spray
- Box of cornbread mix
- 1/3 cup skim milk
- 1 egg
- 1/2 cup grated sharp cheddar cheese
- 1/2 jalapeno, minced w/ seeds (optional)
- 1/2 cup frozen white corn kernels
- 1 tbsp sugar
- pinch of pepper
Preheat the oven to 400F. Prep a 9 x 9 pan with oil spray and set aside.
In a large bowl, combine the rest of the ingredients. Mix until it had all come together.
Pour the mixture into the greased pan and place in the oven for 15-20 minutes
Once the corn bread is golden brown and completely cooked, allow it to cool for about 5 minutes before cutting and serving.
Nutritional Info per Square:
Calories: 135 ; Fat: 4.5g; Carbohydrate: 21g ; Fiber: 1g ; Sugar: 6g ; Protein: 3.5g