This Healthier Low Fat Cornbread is a wholesome alternative to traditional cornbread! It's light and tender and rivals any sweet cornbread recipe, with less fat and calories!
Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
Add the cheese, jalapenos and corn (if using), and stir to combine.
Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.
This cornbread keeps in an airtight container at room temperature for about 2 days. It freezes well and can be stored in the freezer in an airtight container for up to a month.