From muffin tins, to baking pans or iron skillets; to flavored or sweetened or plain, cornbread is the quintessential homemade comfort food and to actually have a wonderful and delicious low carb version is truly heaven on your plate, if you are a cornbread lover.
We've put together a recipe for low carb jalapeño cheese cornbread - and then kept going, adding multiple variations for you. Try all the different kinds of low-carb cornbread we have listed here, and let us know your favorite.
My personal favorite varies but probably is the jalapeño or green chile version. This reduced-carb cornbread recipe has a delicious and spicy but not-too-hot Texas kick that stands up and says, “hey”. You might say it has a nicely independent “attitude”. Not too hot but not boring or flat either. A slice of cornbread is perfect with a good bowl of soup. Or simply for breakfast or even just snacking.
All the recipe variations listed here are very good – it's only a matter of personal taste. You can also try making a loaf bread instead of the standard pan version, and slice the cornbread for sandwiches - or make sandwich buns out of them. Super tasty!
Chef’s note: all of the following recipes can be baked in your choice of:
Cook’s Tip: Be sure to discard the jalapeño seeds if you don't want a lot of fire in your cornbread - the real “heat” is in the seeds.
To Make Low Carb Jalapeño Cheese Cornbread: Preheat oven to 400°. Combine eggs in medium size bowl and whisk for a minute until foamy. Add the melted butter, sour cream, dry muffin mix and water, then whisk until well blended.
Stir in the jalapeño pieces. Place in pan and sprinkle the cheese over the top. Bake for 20-22 minutes until light golden brown. Cool for 10 minutes before slicing. Makes 12 servings at 4 net carbs per serving.
Note: If using a 8” x 4” loaf pan, bake at 375° for 30-35 minutes.
To Make Green Chile Cheese Cornbread: Follow the above directions for the jalapeño cheese cornbread, substituting a 4 oz. can of green chili peppers (mild or spicy- your choice) and add 1 Tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber to the batter (or your choice of one to one sugar replacement).
To Make Southern Sweet Cornbread: Follow the Jalapeño Cheese Cornbread recipe above, omitting the cheese and Jalapeño and adding 1-1/2 Tablespoons Sugar Not™ Spoonful™ all natural sweetener to the batter (or your choice of one to one sugar replacement sweeter). Add 2 Tablespoons whipping cream to the mix and use 1/3 cup sour cream (not ½ cup).
Cook’s Note: The traditional “southern cornbread” is a sweet version of the standard cornbread.
To Make Jalapeño Cheese Sandwich Buns: Follow the directions for the jalapeño cheese cornbread, using only ½ cup water, 2 Tablespoons butter, 2 eggs, and 2 egg whites, and spoon 10 “bun” shaped dough circles 4” wide, 2” apart on a piece of parchment paper or cookie sheet sprayed with non stick cooking spray. Or make 16 smaller “slider” type buns – 3” circles. Bake for 15-18 minutes until tops are golden brown. Cool and split to use as sandwich buns.
Reduced Fat Version: Substitute fat free sour cream for regular sour cream and use 1 Tablespoon oil in place of butter. One single serving container of plain Greek style yogurt may also be used in place of both sour cream and butter. Count 1 additional carb per serving.
Cornbread & Syrup: Any cornbread, sweetened or not may be served with warm low carb syrup. Enjoy! Just make this simple no carb pancake syrup and serve with the cornbread.