Paula Deen’s Mexican Cornbread Lightened

Jun 03, 2023June 3, 20230 0
Paula Deen's Mexican Cornbread Lightened recipe
in Bread

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup yellow cornmeal
1 cup sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Egg Beaters egg substitute
1 cup skim milk or 1 cup buttermilk
1/3 cup fat free sour cream
1/4 cup canola oil
2 tablespoons chopped jalapenos ( to taste )

Nutrision Information

Servings Per Recipe
10
Calories
165
Sugar
1g
Fat
5g
This Mexican cornbread recipe from Paula Deen is a delicious and flavorful twist on classic cornbread. The use of fresh jalapenos adds a bit of spice while the fat-free sour cream and egg substitute help to keep it light and moist. This is a great side dish for any meal, but it pairs especially well with Mexican cuisine or a hearty chili. The cornbread is easy to make and can be done in under 30 minutes, making it a quick and delicious addition to any meal.

Instructions

1.Preheat oven to 425 degrees F (220 degrees C).
2.Combine dry ingredients in a mixing bowl.
3.In another bowl, combine wet ingredients and whisk to blend. Add wet ingredients to dry, stirring just to combine.
4.Pour batter into a greased 9-inch (23cm) square baking dish.
5.Bake 20 to 22 minutes, or until golden brown.

PROS

This Mexican cornbread recipe is a tasty upgrade on traditional cornbread, with jalapenos and sour cream adding flavor and moisture.

It’s also a lighter option thanks to the use of egg substitute, skim milk, and fat free sour cream.

CONS

The addition of jalapenos may make this recipe too spicy for some palates.

It is higher in carbohydrates than some other bread options.

HEALTH & BENEFITS

This recipe is lower in calories and fat than traditional cornbread recipes, making it a healthier option.
Yellow cornmeal is a good source of fiber and protein and contains essential vitamins and minerals such as thiamine, folate, and magnesium.

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