Makeover Fiesta Corn Bread |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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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! 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:
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.
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