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
- Pre-heat oven to 400 degrees F. Grease 9×9 baking pan with olive oil or canola oil.
- In a small bowl/cup, stir skim milk and lemon juice and let mixture sit for 5 minutes..
- In a large bowl, stir together cornmeal, wheat flour, sugar, baking powder, baking soda, salt, and pepper.
- In a small bowl, whisk together homemade sour milk, greek yogurt, eggs, oil, jalapeños, and corn.
- Pour wet mixture into flour mixture and stir until the ingredients are combined.
- Pour cornbread batter into the baking pan.
- 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.
- Let cornbread cool for 15 minutes. Cut cornbread and serve warm or cold.
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