I made a delicious savory Cheesy Jalapeno Cornbread recipe using SPLENDA® Sweeteners as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps
Baby, it’s cold outside! Well, for most of the country it is. It’s still pretty mild here in Miami. But, that doesn’t make me want cold weather food any less. In fact, I think it makes me crave all the great comfort foods even more! That’s why I made this Cheesy Jalapeno Cornbread Recipe the other day. It’s just loaded with comfort and gives me warm fuzzies. Make it with my Slow Cooker Tomato Basil Soup and warm up after building snowmen! With the holidays literally right around the corner, I’m trying to cut some calories where I can to keep myself in check. There’s so much yummy goodness coming out of kitchens that it’s easy for a girl to go a bit overboard. I took my regular Jalapeno Cornbread recipe and made a sweet swap (clever, right?) by substituting the sugar with SPLENDA® Sweeteners. It has all the sweetness without all the calories. Winning! Since I can use it when baking, cooking and mixing holiday beverages I’m betting there will be a lot of sweet swaps going on soon. Let me show you what I did here…
Cheesy Jalapeno Cornbread Recipe
- 6 TBS Butter (unsalted, room temp)
- 1½ Cup Cornmeal
- 1½ Cups Flour
- ½ Cup SPLENDA® Sweeteners (granulated is best for this recipe)
- 1 TSP Salt
- 1¼ TSP Baking Soda
- 1½ Cups Buttermilk
- 2 Eggs
- 6 -8 OZ Cheddar Cheese (shredded to taste)
- 1 Small Jalapeno (seeded, fine chop)
Let’s start making our Cheesy Jalapeno Cornbread by preheating the oven to *400. Use non-stick spray on a 9×13 baking dish. We don’t want to leave half of our yummy jalapeno bread stuck in the pan, right?
In medium bowl whisk the flour, cornmeal, baking soda, and salt together. Set that aside for just a second.
In a mixing bowl we’re going to cream the butter on medium for about 1 minute. It should be nice and fluffy. Add SPLENDA® Sweeteners. Mix again until completely combined. Now, add eggs and half the buttermilk. Yep, mix again! Grab your cornmeal/flour mix and add half of that. Go on, mix that in good now too. Add the rest of your buttermilk and cornmeal mix. Beat until thick and combined well.
Gently fold in your chopped jalapeno and shredded cheese. Don’t over mix.
Pour that yummy batter into the sprayed baking dish. Bake approximately 20 – 25 minutes depending on your oven. It should be nice and golden brown and toothpick will come out clean from center.
Serve warm with butter and drizzle with honey.
You just made the best cheesy jalapeno cornbread you’ll ever have! And, since we used SPLENDA® Sweeteners, we saved so many calories! The Sweet Swaps program is dishing out hundreds of ways to save calories by swapping full sugar for SPLENDA® Sweeteners. Check out some of the great recipes you can make!
What’s your favorite comfort meal to make with my yummy Cheesy Jalapeno Cornbread?