Ingredients:

  • 1 box (8.5 oz / 240g) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup (80ml) skim milk
  • 1/4 cup (60g) plain non-fat Greek yogurt
  • 1/2 cup (50g) shredded reduced-fat Pepper Jack cheese
  • 2 tbsp (30g) diced fresh jalapeños
  • 1/4 cup (60g) canned Rotel tomatoes, drained
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch square baking pan with olive oil or cooking spray.
  2. In a medium mixing bowl, combine the Jiffy mix, egg, skim milk, and Greek yogurt. Stir in the garlic powder and smoked paprika.
  3. Gently fold in the shredded Pepper Jack cheese, diced jalapeños, and drained Rotel tomatoes until just combined; do not overmix.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes until the edges pull away from the pan and the top is golden brown.
  5. Allow the cornbread to rest in the pan for 10 minutes to set the structure. Transfer to a wire cooling rack before slicing into 12 even squares.