Cheddar Jalapeño Cornbread Directions:
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Preheat oven to 400°F. Grease a 9-inch square baking pan.
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In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt.
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In another bowl, mix the buttermilk, eggs, and melted butter until combined.
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Stir the wet mixture into the dry ingredients just until combined.
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Fold in the shredded cheddar cheese and diced jalapeños.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
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Cool for several minutes and slice into 9 squares.
WW Points Calculation
Cornmeal – 1 cup: 12.00
All-purpose flour – 1 cup: 12.00
Unsalted butter – ¼ cup: 7.00
Shredded cheddar cheese – 1 cup: 16.00
Buttermilk (low-fat) – 1 cup: 3.00
Eggs – 2 large: 0.00
Jalapeños, baking powder, baking soda, salt – 0.00
Points Information:
Total Points: 50.00
Servings: 9 squares
Points per serving: 5.56
Nutrition Information
Calories: 216 kcal
Fat: 11.2 g
Protein: 7.1 g
Carbohydrates: 22.8 g
Sugar: 2.5 g
Sodium: 324 mg
I'm waiting for your comments! Enjoy!
