Saturday, February 5, 2011

A Tale of Two Cornbreads

 Last night our church held a chili and cornbread cook-off. I signed up to bring cornbread, because I don't have a great cornbread recipe as of yet and I wanted to experiment a bit. So I searched online for recipes and ended up making two cornbreads: one yummy super-fatty cornbread (for the masses), and one yummy health-friendly cornbread with red-peppers and jalapeños (mostly for me). The result: two really yummy cornbreads! I will share both recipes.

Recipe 1: Yummy Super-Fatty and Sweet Cornbread

I started with a cornbread recipe from My Sister's Cucina, doubled it, then adapted it by reducing the sugar a bit and adding creamed corn. I like corn in my cornbread though, you could easily leave it out.

1 c. cornmeal
3 c. flour
1 c. sugar
1 Tbsp. baking powder
1 tsp. salt
2/3 c. canola oil
6 Tbsp. butter, melted
4 eggs, beaten
2 1/2 c. milk

Mix dry ingredients in a large bowl, make a well and add oil, butter, eggs, and milk into the center. Stiruntil just mixed (batter will be runny - don't be alarmed!). Bake in a 9" x 13"  pan at 325 degrees for about 45 minutes (I used a low heat  and long cooktime because it was so thick) or until a toothpick inserted into the middle comes out clean.

I didn't calculate the WW points on this one, because I don't want to know!!!

Recipe 2: Yummy Health-Friendly Red Pepper and Jalapeño Cornbread

For this version, I started with a recipe from I altered it quite a bit in a few different ways and I really liked the way it turned out and thought it is no longer fat-free (because of the oil). It is still very healthy and also yummy.

1 1/2 c. cornmeal
3/4 c. whole wheat flour
2 Tbsp. baking powder
4 Tbsp. sugar
1 tbsp. salt
3/4 c. unsweetened applesauce
1/4 c. canola oil
1 1/4 c. skim milk
4 egg whites
1 15 oz. can creamed corn, optional
1/2 c. fresh red bell pepper finely chopped
1/3 c. fresh jalapeño, seeded and finely chopped

Preheat oven to 350 degrees. Mix dry ingredients into a large bowl and wed ingredients into a small bowl. Combine together. Stir in corn, bell pepper, and jalapeno. Stir unitl it is a consistent batter. Coat one 9"x13" cake pan with cooking spray. Pour Mixture into pan and bake for about 35 minutes or until toothpick inserted into the center comes out clean.

This recipe can also be done without the corn and peppers for a more basic cornbread. As is, the recipe yields 18 servings at 3 WW PointsPlus per serving.

1 comment:

  1. My mom used to make Jalapeno and cheddar cheese cornbread. I completely forgot about it until I read your post. Adding the red pepper sounds so delicious! I bet these are fantastic.

    Thanks for adding me as a friend on Foodbuzz! I'm looking forward to more of your healthy recipes!

    Leanne @ Healthful Pursuit