This sweet cornbread is made sugar-free by swapping the granulated sugar for Jaca allulose, so you get the same moist, buttery, golden slice with about 1 gram of sugar per piece instead of twelve. It bakes up tender with lightly crisp edges and a rich corn flavor — the perfect savory-sweet side for chili, barbecue, or a bowl of soup.
This is a Jaca-adjusted, healthier version of a classic Southern sweet cornbread: we replace every bit of the sugar with Jaca 100% pure allulose at twice the amount, keeping all the sweetness and moisture without the sugar spike.
Ingredients:
- 1/2 cup unsalted butter
- 1 1/3 cups Jaca allulose (swapped for 2/3 cup granulated sugar at 2x)
- 2 large eggs
- 1 cup low-fat buttermilk
- 1/2 cup finely ground cornmeal
- 1 cup + 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
Instructions:
- Preheat the oven to 375°F. Generously butter an 8-inch square baking dish or cast-iron skillet.
- Melt the butter in a large saucepan. Remove from the heat and whisk in the Jaca allulose, then quickly whisk in the eggs until well blended.
- Stir the baking soda and baking powder into the buttermilk, then whisk the buttermilk mixture into the egg mixture.
- Whisk in the cornmeal, flour, and salt until just blended with only a few lumps remaining. Do not overmix.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 28–35 minutes, until a toothpick inserted in the center comes out clean. Because allulose browns faster than conventional sugar, start checking at 25 minutes and loosely tent the top with foil if it darkens before the center is set.
- Cool for 10 minutes, then cut into 12 pieces and serve warm with butter.
Prep time: 15 minutes · Cook time: 30 minutes · Servings: 12
Jaca tip: Allulose keeps baked goods moist and caramelizes beautifully, so this cornbread stays tender for days — just store it covered at room temperature.
