My memories of North Carolina barbecue always include greens and corn sticks. Corn sticks. Heaven in stick form. They have a delicious cornbread flavor that’s not too sweet and are the perfect vessel to scoop up the last little bits of pulled chicken and greens off your plate. BUT, I don’t have a corn stick pan and I most assuredly will not be deep frying anything any time soon. So, what’s a girl to do? Whip up a batch of Green Chile & Cheddar Cornbread Doughnuts! That’s what!

I’m loving my baked doughnut pan. I just wish they had one that was 12 doughnuts instead of me having to buy two pans or bake two batches for a recipe that makes 12. I know… *spoiled*

I must give credit where it’s due. The jalapeno in the center? Not my idea. I saw this on Pinterest and thought it was just too cute not to replicate. Granted, I’m not a HUGE jalapeno fan, but still thought it was pretty cool.

Usually I fight the center hole when I bake doughnuts, but this time I purposely overfilled them so I could do this in one batch and then just put extra cheese – cause who doesn’t LOVE extra cheese? – in the center of the second batch.

These were so moist and delicious! I even surprised myself. Sometimes, when I bake low fat goods, they’re usually a bit dryer than I want them to be. Yes, I’m still working on that issue with cookies and cupcakes. Cupcakes are just eluding me. There has to be SOME way to make them fat free without losing moisture. I just have to figure it out. I know I will.

But these? Are not dry at all. They’re tasty goodness with a bit of cheesy, spicy goodness. They’re the perfect complement to any barbecue dish you prepare. And you’re really not going to miss all that fat in the fried, stick version of this delicious corn bread.

Yup! See that extra bit of cheese right there? Yummy! The trick I use with getting the fat free cheese to melt like that is to spritz it with some cooking spray. Just one spritz in the center of each doughnut and voila! Melted fat free cheese!

Green Chile & Cheddar Baked Cornbread Doughnuts

Yield: 12 servings

Cook Time: 10 minutes

Total Time: 10 minutes

These baked cornbread doughnuts are a healthier alternative to traditional corn sticks served with North Carolina barbecue.

Print

Ingredients

• 2/3 cup cornmeal
• 2/3 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup egg substitute
• 1 cup nonfat yogurt
• 1 tablespoon butter spray
• 2 tablespoons sugar
• 4 ounces green chiles
• 4 ounces fat free cheddar cheese

Instructions

1. Preheat oven to 350.
2. Combine the first four ingredients (cornmeal through baking soda) in a large mixing bowl.
3. Combine the egg substitute, yogurt, butter spray, and sugar in a small mixing bowl.
4. Make a well in the center of the dry ingredients and add the yogurt mixture. Stir until just combined. Fold in the green chiles and cheddar.
5. Pipe into baked doughnut pan and place a sliced jalapeno in the hole. Bake at 350 for 8 to 10 minutes or until a toothpick inserted in the center comes out clean. Serve with Slow Cooker NC Pulled Chicken.

PEP Counts – Yields 12 doughnuts: