Makeover Fiesta Corn Bread Recipe

Makeover Fiesta Corn Bread Recipe
Makeover Fiesta Corn Bread Recipe photo by Taste of Home
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Makeover Fiesta Corn Bread Recipe

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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!
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
15 servings
TOTAL 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 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.
Originally published as Makeover Fiesta Corn Bread in Light & Tasty December/January 2008, p9

Nutritional Facts

1 piece: 192 calories, 7g fat (3g saturated fat), 45mg cholesterol, 379mg sodium, 28g carbohydrate (8g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. In a large 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).
  2. Combine the flour, cornmeal, baking powder and salt; add to egg mixture just until moistened. Fold in the cheese, chilies and pimientos.
  3. 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.
Originally published as Makeover Fiesta Corn Bread in Light & Tasty December/January 2008, p9

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