Healthier Jalapeno Cheddar Cornbread

Servings: 9

Author: `Maxine Sharf

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Healthier Jalapeno Cheddar Cornbread

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Healthier jalapeño cheddar cornbread made with Greek yogurt instead of butter and honey instead of refined white sugar, so moist and delicious!! Perfect enjoyed alone or paired alongside a bowl of warm chili.

Ingredients

In the Cornbread

• 1 Cup Cornmeal
• 1 Cup Flour
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 3/4 tsp Salt
• 1/4 Cup Honey 
• 1 Cup Nonfat Greek Yogurt
• 1/2 Cup Low Fat Buttermilk
• 2 Eggs
• 3 Jalapeños, seeded and diced small
• 3/4 Cup Cheddar Cheese

Sprinkle on top (before baking)

• 1/4 Cup Cheddar Cheese
• 1/2 Jalapeño, sliced in thin rounds

Instructions

1. Preheat oven to 400°F and line a 9x9" pan with parchment paper and spray with nonstick.
2. Mix together the dry ingredients: Cornmeal, flour, baking powder, baking soda and salt.
3. In a separate bowl, mix together the wet ingredients: Honey, Greek yogurt, buttermilk and eggs.
4. Pour the wet into the dry and mix until just combined (do not over mix), fold in the jalapenos and cheddar cheese and then top with additional cheddar and jalapeno rounds on top.
5. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
6. Remove from the pan and cut into squares - enjoy!

Notes:

Vegan Modification: Sub in non-dairy yogurt for greek yogurt and leave out the buttermilk and cheddar cheese.

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