Lighter cornbread

Cornbread is one of my all-time favourite sides, especially with something warm and hearty like chili. If you want to get to the recipe for Lighter Cornbread, scroll on through. Of course, it will make my day if you do some reading along the way.Β 

I have this knack for getting sick whenever the seasons change.

This year, the result is a big bad cold.

Right now, I’m holed up in my apartment, under a blanket (which I will soon take off because I’m too hot and then I’ll be too cold and so it goes) and trying not to binge watch all of The Mindy Project in one sitting.

I had all of these grand plans to be healthy. I had a whole low carb plan for my day and then, BAM, sickness. Instantly, all I want is hearty, delicious soup and gluten-y delicious bread. So, that’s what I did.

I realize it’s a bit gross to be going on about how sick I am as I try to convince you to eat something I made. But, that’s the great thing about food blogs. I make it for me. You make it for you – germ-free.

I actually prepared this Lighter Cornbread last weekend, before this wandering cold bug flew into my home and knocked me on my butt.

It was the perfect companion to a massive recipe of spicy, hearty black bean chili (recipe to come). Even though it’s April, this is Canada. I’m notΒ packing up my parka anytime soon. There is still time for warm, hearty dishes like chili.

And really, cornbread is good 365 days a year.

I’m calling this a “lighter cornbread” because it’s made without oil or butter. I also used reduced-fat milk in my version, but you could easily go for full fat milk or experiment with your favourite unsweetened, unflavoured plant-based milk.

I love me some healthy fats, but this one is great for those who are strictly cutting calories. If you’re really, really cutting back – you could always leave out the shredded cheese in the recipe. You’ll still get a great kick from the jalapenos peppered throughout the bread.

This is such a simple recipe. It doesn’t require a stand or hand mixer. Just one bowl to mix it and a pan to bake it in. No fuss!

It is the perfect way to sop up your favourite chili recipe or just enjoy by itself with butter.

I hope you like it! xx

Makes 12 large pieces

1 cup cornmeal
1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/2 cups milk
1 tbsp vinegar
1/2 cup shredded cheddar cheese
2 tbsp canned jalapenos, sliced



1.Β Preheat your oven to 400 degrees F. Prepare a 9 x 9 baking pan with parchment paper or butter.
2. Stir cornmeal, flour, baking powder, baking soda and salt together in a large bowl.
3. Add eggs, milk and vinegar. Stir until fully combined, blending in all of the little pockets of cornmeal. Fold in cheese and jalapenos.
3. Bake for 20-25 minutes, testing at 20 minutes to ensure it doesn’t overcook. The top will be springy and the edges a deep golden.
4. Let cool and slice into pieces. Best eaten the day of, but can be reheated in the microwave.

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