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JALAPENO CORNBREAD - Core




Source of Recipe


WW Community


Recipe Introduction


4 points per serving on Flex


List of Ingredients




1 1/2 cups yellow cornmeal (14.5 pts)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup Splenda
1 cup plain fat free yogurt (2 pts)
1/2 cup fat free sour cream (3.5 pts)
1 Tbsp. olive oil (3.5 pts)
3 eggs (6 pts)
1 cup drained canned yellow corn (2.5 pts)
1 cup Kraft Free Shredded Cheddar Cheese (3.5 pts)
2 finely chopped jalapenos

Recipe



Combine dry ingredients in a large bowl. Mix yogurt, sour cream, olive oil, and eggs in a medium bowl. Add to dry mixture. Add rest of ingredients and stir until well blended.

Pour into ‘pammed’ 8” square pan. Bake at 375 for 30-40 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into 9 pieces.

This makes a moist and delicious, almost cake-like cornbread. If you like your cornbread a little sweeter, use 1/2 cup of Splenda instead of 1/3 of cup.