Jalapeño Cheddar Cornbread
Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition and author of a Moment in a Busy Life blog. This week, she shares a great cornbread recipe that will be perfect for your Super Bowl Chili. You can make this cornbread as hot or not as you like. Heck, leave the jalapeños out if you want. What she loves about this recipe is that it is much lower in fat than regular cornbread and very delicious. It freezes well too.
Serves 8 – 10
2 tablespoons brown sugar
¾ cup plain nonfat yogurt
½ cup sweet potato purée (try baby food)
1/8 cup canola oil
2 jalapeños chopped (remove seeds for milder heat)
1 cup shredded part-skim sharp cheddar cheese, divided
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
Preheat oven to 350º. Prepare an 8-inch square or 9-inch round baking pan by spraying with cooking spray, or lightly oiling with oil. In a large bowl, beat the brown sugar, eggs, yogurt, sweet potato and oil until frothy. Stir in jalapeños and ½ cup cheese. Sift the dry ingredients together into a smaller bowl. Gently fold the dry ingredients into the wet ingredients until just mixed. Pour into prepared baking pan. Top with remaining cheese. Bake for 20 – 25 minutes, until a knife inserted into the center comes out clean. Serve hot or at room temperature.