Almond flour allows for a rich slice of jalapeño cheddar cornbread with none of the guilt

Nicole Morrissey, RD, is the creator of the blog Prevention RD, which is dedicated to preventing illness and disease through healthy eating. Her goal is to create food that is balanced, plentiful, and satisfying. Her approach to nutrition is simple: find that perfect balance of happiness and health through food and make it work for each individual. Morrissey, a registered dietitian and diabetes educator, is the author of Prevention RD’s Everyday Healthy Cooking and resides in St. Joseph, Michigan.

Recipe: Jalapeño Cheddar Cornbread

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  • 1 cup almond flour
  • ¾ cup cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • ¼ cup olive oil
  • ½ cup nonfat milk
  • 2 jalapeños, seeded and minced
  • ½ cup (2 oz.) 2% cheddar cheese, shredded

Nutrition Note:

Low-carb cornbread made without butter? Neat, right? The almond flour allows for a rich piece of cornbread with none of the guilt.

Directions:

Preheat oven to 375° F. Mist a 9-inch baking pan with nonstick cooking spray and set aside.

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In a medium bowl, whisk together the almond flour, cornmeal, baking powder, salt, and sugar.

In a separate medium bowl, whisk to combine the eggs, oil, and milk.

Mix the wet ingredients into the dry until mixed well and no dry spots remain. Fold in the jalapeños and cheese.

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Transfer batter to the pan and bake for 24–26 minutes or just beginning to brown around the edges.

Yield: 16 squares

Nutrition Information (per square):

120 calories; 8.5 g. fat; 26 mg. cholesterol; 110 mg. sodium; 8.8 g. carbohydrate; 1.3 g. fiber; 3.9 g. protein; 2.2 g. sugar

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