Ingredients
- 2 Chili Pepper Red or green, like jalapeño or serrano
- 1 Egg Large
- 1 cup Buttermilk Low-fat
- ⅓ cup Yogurt Nonfat, plain
- 1 cup Flour All-purpose
- 1 cup Cornmeal
- ⅓ cup Sugar
- 2½ teaspoon Baking Powder
- ¼ teaspoon Salt
- Non-Stick Cooking Spray
Equipment
- Oven
- 9-inch Square Baking Dish
- Large Bowl
- Medium Bowl
Instructions
- Preheat oven to 400°F.
- Rinse, remove stems, and halve chilis. Scrape out seeds with a spoon and discard them. Dice chilis.
- In a medium bowl, beat egg slightly with a fork.
- Add buttermilk, yogurt, and chilis to the egg. Mix until smooth.
- Add buttermilk, yogurt, and chilis to the egg. Mix until smooth.
- Add wet mixture to dry ingredients. Blend with a rubber spatula or mixing spoon until just moist. Small lumps are okay. Do not overmix or cornbread will be too dense.
- Coat the baking dish with non-stick spray. Pour in batter.
- Bake on middle rack of oven until edges are lightly browned and a toothpick inserted in the middle comes out clean. This will be about 25–30 minutes. Remove from oven. Let cool in pan for 10 minutes before serving.
Notes
- For spicier bread, do not remove chili pepper seeds. For cheesy cornbread, leave out chili peppers. Add ½ cup low-fat cheese to batter in step 6.
- Add 1 cup fresh or thawed frozen corn kernels, if you like.
- In place of buttermilk, add 1 teaspoon white vinegar or lemon juice to 1 cup milk. Let sit for 5 minutes before adding to other ingredients.
- Crumble leftover cornbread and serve on top of chili or soup. Or, cut into cubes and toast. Use as homemade croutons for salad.
- Cut into squares, place in zip-top plastic bags, and freeze up to 1 month. Be sure to freeze while the bread is still fresh.
- Try making cornbread muffins instead. Add batter to a 12-cup muffin pan coated with non-stick spray. Bake as in step 8. Reduce cooking time to about 20 minutes.
Nutrition
Nutrition Facts
Confetti Pepper Cornbread
Amount per Serving
Calories
171
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
20
mg
7
%
Sodium
223
mg
10
%
Potassium
135
mg
4
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
77
IU
2
%
Vitamin C
1
mg
1
%
Calcium
113
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Almond Milk, AP Flour, Buttermilk, Cornbread, Cornmeal, Eggs, Flour, Jalapeño Pepper, Milk, Serrano Pepper, Vegetarian, Yellow Cornmeal, Yogurt