Fiesta Cornbread

By dashy_65

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 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

Details

Servings 15

Preparation

Step 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).
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 near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 15 servings.

Nutrition 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.