Print Options

Back to Makeover Fiesta Corn Bread >

Include these items:

Taste of Home Logo

Makeover Fiesta Corn Bread

 Makeover Fiesta Corn Bread
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!
15 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Makeover Fiesta Corn Bread (continued)

Directions (continued)

  • near the center comes out clean. Serve warm. Refrigerate leftovers.
  • Yield: 15 servings.
Nutritional Facts: 1 piece equals 192 calories, 7 g fat (3 g saturated fat), 45 mg cholesterol, 379 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.