Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread

Looking for a bread with a little extra kick? This recipe brings a tasty blend of sweet cornbread and a little heat of jalapeno peppers together to make a delicious bread. Thank you to our friend, Julia for this recipe. Find Julia on Instagram @organicpku for more low protein recipes.

Category Bread/Muffins
Makes9 squares

Ingredients

  • 3 (45 g) green onions, sliced
  • ½ Tbsp butter
  • cup (200 g) Loprofin Baking Mix
  • ½ cup (60 g) cornmeal
  • ¾ tsp salt
  • 1 tsp baking powder
  • ¼ cup (50 g) sugar
  • 1 cup unsweetened, plain coconut milk beverage*†
  • cup (30 g) low protein, dairy-free cheddar cheese alternative*, shredded
  • 2-4 Tbsp pickled jalapeño, roughly chopped

Directions
 

  • Preheat oven to 350°F. Spray 8”x 8” baking dish with non-stick cooking spray.
  • In a small skillet, sauté the green onions in the butter for 2-3 minutes until wilted. Remove from heat and set aside.
  • Combine baking mix, cornmeal, salt, baking powder and sugar in a medium bowl.
  • Whisk in the coconut milk until just combined.
  • Fold in the cheese alternative, jalapeños, and sautéed onions. Pour into prepared baking dish.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool for 5 minutes before slicing into 9 squares.

Nutrition Per Serving

Serving size: 1 square
Calories: 150
Protein: 0.9 g
Phenylalanine: 39 mg
Leucine: 84 mg
Tyrosine: 29 mg

Nutrition Per Recipe

Makes: 9 squares
Calories: 1350
Protein: 7.8 g
Phenylalanine: 354 mg
Leucine: 755 mg
Tyrosine: 265 mg

*Calories and protein may vary by product. Be sure to check the nutrition label.

†Leucine and tyrosine content not available for coconut milk beverage; the leucine and tyrosine from this ingredient are therefore not included in the nutrient analysis.

Loprofin Baking Mix is a medical food for the dietary management of inborn errors of metabolism and other conditions requiring a low protein diet and must be used under medical supervision.  

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