Fat Free Corn Bread
This Fat Free Corn Bread is a delightful twist on the southern classic, proving you don't need butter to achieve a tender crumb. By using creamed corn and nonfat milk, the batter stays incredibly moist and rich in flavor. The addition of chopped onions, red peppers, and a mix of Ortega chilies with fresh jalapeños adds a vibrant, spicy kick that cuts through the sweetness of the cornmeal. It has a golden, slightly crispy crust with a soft, fluffy interior. Perfect served warm alongside chili, black bean soup, or as a side for a barbecue. It’s a healthier comfort food option that satisfies cravings without the guilt, making it ideal for casual family dinners or potlucks.
Description
This Fat Free Corn Bread is a delightful twist on the southern classic, proving you don't need butter to achieve a tender crumb. By using creamed corn and nonfat milk, the batter stays incredibly moist and rich in flavor. The addition of chopped onions, red peppers, and a mix of Ortega chilies with fresh jalapeños adds a vibrant, spicy kick that cuts through the sweetness of the cornmeal. It has a golden, slightly crispy crust with a soft, fluffy interior. Perfect served warm alongside chili, black bean soup, or as a side for a barbecue. It’s a healthier comfort food option that satisfies cravings without the guilt, making it ideal for casual family dinners or potlucks.
Ingredients
- 1.5 yellow cornmeal
- 0.5 white or whole wheat flour
- 1 baking powder
- 1 egg or equivalent
- 1 nonfat milk or soy or rice milk
- 1 creamed corn (16 or 17 ounces)
- 0.25 chopped onion
- 2 chopped red pepper or pimento
- 1 Ortega chilies
- 1 chopped jalapeno chilies (adjust to taste)
Directions
- 1 Preheat your oven to 425°F (220°C). Lightly grease an 8-inch square baking pan or a 12-cup muffin tin with non-stick cooking spray.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, and baking powder until evenly distributed.- 3
In a separate medium bowl, beat the egg. Stir in the milk, creamed corn, chopped onion, red pepper (or pimento), Ortega chilies, and chopped jalapeños until well combined.- 4
Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.- 5
Pour the batter into the prepared baking pan or muffin cups, dividing evenly.- 6
Bake for 35 to 40 minutes if using the square pan, or 15 to 20 minutes if using muffin pans. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.- 7
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serving warm.NoteFor a spicier kick, increase the amount of jalapeños or add a pinch of cayenne pepper to the dry ingredients.
You can substitute the Ortega chilies with finely diced fresh serrano or habanero peppers if you prefer a fresher heat profile.
This cornbread stores well in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a toaster oven for best texture.
To make this gluten-free, ensure the flour used is a certified gluten-free all-purpose blend.
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