Jalapeño Cornbread


Yield: 16 servings (cut 9 x9 pan into 16 squares)

  • 1 cup yellow cornmeal
  • 1/2 cup of wheat flour
  • 1 Tablespoon sugar
  • 1.5 tsp of baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup of homemade sour milk
    • 3/4 cup of skim milk
    • 1/4 cup of lemon juice
  • 1/2 cup of eggs (about 4 eggs)
  • 1/2 cup of 0% plain greek yogurt
  • 2 Tablespoons of olive oil
  • 2 jalapeños, minced (1/2 cup) or 5 ounce can of jalapenos (small can)
  • 1-15 ounce can of corn, rinsed


  1. Pre-heat oven to 400 degrees F. Grease 9×9 baking pan with olive oil or canola oil.
  2. In a small bowl/cup, stir skim milk and lemon juice and let mixture sit for 5 minutes..
  3. In a large bowl, stir together cornmeal, wheat flour, sugar, baking powder, baking soda, salt, and pepper.
  4. In a small bowl, whisk together homemade sour milk, greek yogurt, eggs, oil, jalapeños, and corn.
  5. Pour wet mixture into flour mixture and stir until the ingredients are combined.
  6. Pour cornbread batter into the baking pan.
  7. Bake cornbread for 25-30 minutes, until a wooden tooth pick or tip of knife comes out clean when inserted in the center of the pan.
  8. Let cornbread cool for 15 minutes. Cut cornbread and serve warm or cold.
Nutrition Information: Per Serving
Calories: 104, Fat: 4g, Cholesterol: 32 mg, Carbohydrates: 16, Dietary Fiber: 1g, Protein: 3g, Sodium: 269 mg

This recipe is featured in my blog post “Esta Noche, Vamos A Comer Comida Mexicana Para La Cena” for Cinco de Mayo!

Recipe inspired by Prevention’s Health Gauranteed Cookbook


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