Blog :: Ramblings of a health nut

Jalapeño & Cheese Skillet Cornbread

Posted on 06 Sep 2011 by maisha (posted in: blogs)

Traditional cornbread recipes are high in saturated fats and refined flours. But with a bit of tweaking here and there, you can easily up the nutrition and still enjoy a good cornbread. I've already made a moist and savory cornbread, but this time I wanted to experiment by incorporating tapioca starch. I based my recipe on this one by Chef In You. The result was a spicy and crumbly cornbread.

It can be made gluten free by using buckwheat flour (or some other GF flour) instead of the whole wheat flour. This recipe makes a whole lot of cornbread, so it's great for dinner parties. Otherwise, left-overs can be frozen and taste as good as new after defrosting in the microwave. The structure of this cornbread makes it great for soaking up soups and other juices. Cut into small bits, it's amazing dipped in olive oils and (balsamic) vinegars.

Jalapeño & Cheese Skillet Cornbread (makes 1 skillet full)

Nutritional data for the whole recipe (left) and per serving based on 8 servings (right):

Based on 8 servings total, one serving of cornbread is a meal itself. Pair with some vegetable soup and dinner is a done deal! I'm lazy like that ;-)


  • 312 g (2 c) cornmeal/polenta
  • 135 g (1 c) whole wheat flour
  • 115 g (1 c) tapioca starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 200 g (1 c) 0% fat cottage cheese
  • 300 mL (1-1/4 c) 0% fat milk
  • 2 whole eggs
  • 2 tbsp EVOO
  • 30 g (1 oz) honey
  • 200 g (7 oz) light grated cheese
  • 100 g (3.5 oz) sliced jalapeño peppers from a pot, drained


  1. Mix the first five ingredients together in a mixing bowl.
  2. Mix the cottage cheese, milk, eggs, EVOO, and honey together in a separate bowl.
  3. Add the wet to the dry and stir until incorporated.
  4. Stir in the grated cheese and peppers.
  5. Pour into a skillet lined with baking paper and bake in the oven until browned and set (about 30 minutes).


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