Mini Cornbread Loaf

Mini Cornbread Loaf

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From: Diabetic Living Magazine

Cornbread tastes great with chili, but think outside the box and serve it with roasted chicken or turkey, or alongside soup and a salad. This recipe makes one mini loaf (2 servings) but it's so good you may want to consider doubling or tripling the batch.

Ingredients 2 servings

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Original recipe yields 2 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅓ cup buttermilk
  • ¼ cup frozen corn kernels, thawed
  • 2 to 4 tablespoons finely chopped fresh jalapeño pepper (1 to 2 peppers; see Tip)
  • 1 tablespoon refrigerated or frozen egg product, thawed
  • 2 teaspoons canola oil
  • Honey (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a 4¾x2½x2-inch loaf pan with nonstick spray or line the bottom with parchment paper; set aside. In a small bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt; set aside.
  2. Combine buttermilk, corn, jalapeño pepper, egg product and oil in another small bowl.
  3. Pour the buttermilk mixture into the cornmeal mixture and stir until just combined. Spoon into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack for 5 minutes. Remove loaf from pan. Remove parchment paper, if using. Cool 5 to 10 minutes more before slicing. Serve with a drizzle of honey, if desired.
  • Tip: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition information

  • Serving size: ½ mini loaf
  • Per serving: 190 calories; 6 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 6 g protein; 95 mcg folate; 3 mg cholesterol; 5 g sugars; 206 IU vitamin A; 7 mg vitamin C; 134 mg calcium; 2 mg iron; 397 mg sodium; 199 mg potassium
  • Nutrition Bonus: Folate (24% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

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