On The Search

I am on the search for a low fat, high fiber brownie. I have a plan in mind that I think will work out, but I just need to experiment. I think I will do it next week while the kids are out for spring break. Sounds like a great way to spend a week, doesn't it? :)

Jalapeno Cheddar Corn Bread

Last night we had oven BBQ chicken thighs for dinner. I thought corn bread would be great with the chicken. As I was digging through the fridge for inspiration, I came across some jalapenos and cheddar cheese and decided to make Jalapeno Cheddar Corn Bread. It was fabulous. Even the little ones and hubby ate it, and they don't do spicy. I will definatley make it again. Here's the recipe.

Jalapeno Cheddar Corn Bread

1-1/4 cups all-purpose flour

3/4 cup corn meal

1/4 cup sugar

2 tsp baking powder

1 cup skim milk

1/4 cup canola oil

3 TBSP egg substitute ( I used the All Whites brand which is obviously, all egg whites. LOL)

4 jalapenos, seeded and diced

1/2 cup Kraft 2% cheddar cheese, shredded

Preheat oven to 400F. Spray an 8 or 9 inch pan with cooking spray. Put dry ingredients into a bowl. Mix the milk, egg substitute, and oil in a seperate bowl until well mixed. Add wet ingredients to dry ingredients. Add jalapeno and cheese to bowl. Mix until just blended. Pour batter into prepared pan. Bake 20-25 minutes until browned and tests done.


I baked this in the Pampered Chef Square Baker. I cut this into small pieces and got around 16 pieces out of the pan. It turned out really moist and yummy.