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.

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Category Bread/Muffins

Makes9 squares

Ingredients

3 (45 g) green onions, sliced
½ Tbsp butter
1½ 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*†
⅓ 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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