Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 192
  • Fat:
  • 7 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 45 mg
  • Sodium:
  • 379 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 2 g
  • Protein:
  • 7 g
  • Diabetic Exchange:
  • 2 starch, 1 fat.


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Makeover Fiesta Corn Bread

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

This tender corn bread from Jean Irving of Thousand Oaks, California stays moists and low-fat by using unsweetened applesauce instead of oil. Jazzed up with chopped green chilies and reduced-fat cheddar cheese, this dish will be a hit!

SERVINGS: 15

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 20 min. Bake: 30 min.

Ingredients:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 cans (8-3/4 ounces each) cream-style corn
  • 4 egg whites
  • 1/4 cup unsweetened applesauce
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies
  • 1 jar (4 ounces) diced pimientos, drained

Directions:

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the corn, egg whites and applesauce (mixture will appear curdled).
    Combine the flour, cornmeal, baking powder and salt; add to egg mixture just until moistened. Fold in the cheese, chilies and pimientos.
    Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 15 servings.


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