We love jalapeños. We grow jalapeños in our garden in the summer and we (actually … mostly my husband) will put jalapeños into EVERY thing. Have you tried a Jalapeno Margarita? LOL
So one day, I added 1/2 cup of chopped jalapenos into my very popular Low Fat Cornmeal Muffin recipe and my husband was in heaven. Thus, the low fat jalapeño cornbread was born. It came out sooooo delicious. I also sliced jalapenos to put on top of the batter before baking for garnish. Big mistake … so spicy, but still so good. We tamed the spiciness by slicing the bread in half, toasting in a toaster, and buttering both halves with maple or honey butter.
- 1 cup flour
- 1 cup cornmeal
- 1/3 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup unsweetened apple sauce (room temperature)
- 2 egg whites
- 1/2 cup chopped green jalapeños (about 3 peppers)
- 12 slices of jalapeños with seeds (cut thickness to your tolerance of heat)
- Stir dry ingredients together.
- Add the wet ingredients and beat just until all ingredients are blended.
- Fill well-greased muffin cups 2/3 full (I used a square Wilton Brownie Bar Pan).
- Place one jalapeño slice on top of each muffin batter.
- Bake at 400F for 20 minutes. Remove from oven.
- Immediately run a small metal spatula (or small knife) around each bread to loosen and drop bread onto a cooling rack.
- Best served warm straight from the oven.
My Kitchen Tools
I use a Wilton Brownie Bar Pan because it gives you square “muffins” and you can slide each bread in half like sliced bread and toast it. Got mine from Walmart, but you can find them at Michaels or online at Amazon.