MAKEOVER FIESTA CORN BREAD

Makeover Fiesta Corn Bread image

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!

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 13

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Ingredients

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

Steps:

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 : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 379mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.