Low-Fat Jalapeño Cornbread Recipe

This low-fat jalapeño cornbread is moist, spicy, and surprisingly light with just 3.5 grams of fat per slice. It’s the perfect side for chili, BBQ, or soups when you want bold flavor without the butter overload. We keep it healthy by swapping in unsweetened applesauce for oil and using low-fat buttermilk, creating a tender crumb that still delivers the rich taste you love with a fiery kick from fresh jalapeños.

About This Recipe

This cornbread is everything: golden on the edges, tender in the middle, with just the right balance of heat and sweetness. The jalapeños give it a zippy personality, while a small amount of sugar highlights the corn’s natural sweetness. It’s not just a lighter version of the original—it’s a must-have for spicy food lovers who want to keep things lean.

It bakes up in just 25 minutes and pairs perfectly with lean turkey chili, grilled chicken, or even a green salad for a fun, spicy twist.

Why This Recipe Belongs in Your Diet

Fresh jalapeños bring flavor and metabolism-boosting capsaicin without added fat. Applesauce replaces oil to keep the crumb soft and moist, while low-fat buttermilk provides protein and calcium with far less saturated fat than whole milk or cream.

What You’ll Need (Ingredients)

We’re turning up the flavor, not the fat, using simple pantry staples and just the right amount of spice.

• 1 cup yellow cornmeal: Classic texture and that iconic corn flavor.
• 1 cup all-purpose flour: Gives a soft, fluffy structure to the bread.
• 1 tablespoon baking powder: Ensures a good rise.
• ½ teaspoon salt: Balances sweetness and heat.
• 2 tablespoons sugar: Enhances the corn and tones down the spice just a bit.
• 1 cup low-fat buttermilk: Moistens the batter and adds tang.
• ¼ cup unsweetened applesauce: A smart substitute for butter or oil.
• 1 large egg: Adds structure without too much fat.
• 2 large egg whites: Keeps it light while helping the cornbread rise.
• 2 medium jalapeños, finely chopped (seeds removed for less heat): Brings the bold, spicy flavor.

How to Make Low Fat Jalapeño Cornbread

1. Preheat oven to 375°F (190°C). Lightly spray an 8×8-inch baking dish or cast iron skillet with nonstick cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. Mix wet ingredients: In another bowl, whisk buttermilk, applesauce, whole egg, and egg whites until smooth.
4. Combine mixtures: Pour the wet ingredients into the dry and stir until just combined.
5. Fold in jalapeños: Gently stir in chopped jalapeños, making sure they’re evenly distributed.
6. Bake for 22–25 minutes or until the top is golden and a toothpick comes out clean.
7. Cool and serve: Let cool in the pan for 10 minutes before slicing.

Recipe Tips and Variations

• Want more kick? Leave the seeds in the jalapeños or add a pinch of cayenne.
• Add ¼ cup corn kernels for extra texture and a little natural sweetness.
• For a smoky flavor, mix in a tablespoon of chopped canned chipotle peppers.
• Make muffins instead: Divide batter into 12 muffin cups and bake for 15–18 minutes.

How to Store Leftovers

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. To freeze, wrap individual slices tightly and freeze for up to 2 months. Reheat in the microwave or toaster oven.

Nutrition Facts

• Serving Size: 1 slice (1/9 of pan)
• Calories: 140 kcal
• Fat: 3.5 g
• Carbohydrates: 21 g
• Protein: 4 g
• Sodium: 200 mg

Try More Recipes:

• Low-Fat Cornbread Dressing (Stuffing) Recipe
• Low-Fat Cornbread Muffins Recipe
• Low-Fat Cornbread Recipe