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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!
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    15 servings


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 2 cans (8-3/4 ounces each) cream-style corn
  • 4 large 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 shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies
  • 1 jar (4 ounces) diced pimientos, drained


  • 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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
Nutrition 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.
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