My Best Ever 6 Serving Jalapeño Cornbread

This cornbread is unbelievably good! As soon as you pull it from the oven buttery corn goodness wafts through the air. It's absolutely tantalizing. This isn't southern cornbread and it might not be yankee cornbread either. It's my version of sweet, "corny", grainy, spicy golden crusted goodness that is so addicting it's hard for me to have just one slice. I'd like to add this makes a tall, generous slice. The best part of this bread is that it isn't guilt inducing. It clocks in at 145 calories but doesn't taste low fat at all.  

NOTES:

• 6 muffins can be made. If making muffins, a golden crust might not be achieved. You can use muffin liners or grease the muffin tins. 
• A 6 inch greased cast iron skillet can be used. 
• Omit jalapeños if you don't want spice.
• Swerve measures 1:1 with sugar. All sugar can be used but calories will increase.
• Keeps for 2-3 days if well wrapped. Can be frozen.
• I used white cornmeal in the above image but also make it with yellow. 

RECIPE:

{Click here to print recipe}

6 servings
Per serving: 145 cals/4g fat/23g carbs/5g protein/3g sugar

INGREDIENTS:
1/2 cup finely ground cornmeal  
1/3 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons Swerve
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg, at room temperature [leave on counter for 30 minutes]
1/2 cup buttermilk
1/4 cup pickled jalapeños, diced [reserve 6 for the top]
2 tablespoons unsalted butter, melted

Preheat over to 400 F. Liberally spray a 6 inch round cake pan with 2 inch sides with avocado cooking spray. 

In a medium bowl, whisk together everything from cornmeal through salt. In a glass measuring cup measure out the buttermilk, add egg to buttermilk and whisk well. Add wet mixture to the bowl of dry ingredients and stir to combine. Then stir in the melted butter and jalapeños. Pour into cake pan and top with reserved 6 jalapeño slices. Bake for 20-25 minutes [mine took 24 minutes]. Top should be browned and toothpick inserted near jalapeño should come out clean. If making muffins, bake 12 to 13 minutes. Let cool in pan 5 minutes, then turn onto a wire wrack to continue cooling. You don't want to keep this in the pan because the golden crust will soften. 

Recipe adapted from Dessert for Two.