With the chill of fall in the air, I have not been able to wait one more week to make chili!  The first time we make chili at our house, it is a sure sign of the seasons changing.  Sunday afternoon football, which inevitably leads to me falling asleep on the couch, followed by a bowl of chili that has been simmering on the stove all day is a perfect day in my book.  I would like to know how chili’s #1 partner came to be cornbread, but regardless of the story behind this duo, it is a pair that I fully embrace.  I love to incorporate a little spice into my cornbread, so this Lightened Up Jalapeño Cornbread really hit the spot as a chili side dish for me.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

The base for this Lightened Up Jalapeño Cornbread is made lighter by using buttermilk, egg whites instead of all whole eggs and only a couple of tablespoons of oil.  I like that you get whole pieces of corn with each bite because it really enhances the flavor and texture of the bread.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

Lightened-up Jalapeño Cornbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 servings

1 piece (1/12 of cake)

Lightened up cornbread (only 99 calories!) with jalapenos for a kick of heat


  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 Tbsp sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 2 tablespoons canola oil
  • 1 egg
  • 2 egg whites
  • 1 cup frozen corn
  • 3 tablespoons minced pickled jalapeño pepper


  1. Preheat oven to 375 degrees.
  2. Lightly spray an 8-inch-square glass baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
  4. Add buttermilk, oil, and eggs and mix well.
  5. Stir in corn and jalapeños.
  6. Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
  7. Cut and serve.
  8. Recipe adapted from Cooking Light


Per piece: Calories: 99 Fat: 3 Carbohydrates: 16

Corn Jalapeno Cornbread {satisfymysweettooth.com}

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6 Comments ( Reply )

  1. Laura (Tutti Dolci)
    Sep 25, 2013 @ 11:05 am

    Jalapeños are the perfect cornbread addition!


  2. Luv What You Do
    Sep 25, 2013 @ 10:44 pm

    Wow, this will be perfect for football season!!!


  3. emily (a nutritionist eats)
    Sep 26, 2013 @ 9:53 am

    I wish it was chili season for us….but we’re going to have to wait a little bit longer! Last year I made a HUGE batch of your Mom’s chili (the one with chorizo), it is SO good! I also love the idea of corn kernels in each bite!


  4. sally @ sallys baking addiction
    Sep 27, 2013 @ 8:10 am

    I simply adore cornbread, Mercedes! I haven’t made it in awhile, but I have a feeling your lightened up version will go wonderfully with some sweet potato chili!


  5. Sarah | The Sugar Hit
    Oct 02, 2013 @ 12:53 am

    I LOVE cornbread – and especially when there are real corn kernels in it. It’s like eating buttered corn on the cob without the awkward cob-biting. This looks awesome.


  6. Jessica @ A Kitchen Addiction
    Oct 02, 2013 @ 10:39 am

    Love that you added jalapenos! Perfect side to a big bowl of chili!


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