Makeover Fiesta Corn Bread

Name: Makeover Fiesta Corn Bread
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

13 ingredients

4 steps

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

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
4

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.