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!
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 13
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.
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Moriome yesita
[email protected]This is the best cornbread recipe I've ever tried. It's so moist and flavorful, and it's always a hit with my family and friends.
Thompson Angel
[email protected]This cornbread is delicious! I love the combination of sweet corn and spicy jalapeños.
Arabe shawarma Restaurantes
[email protected]This cornbread is a great way to add some Mexican flair to your next meal. It's also a great way to use up leftover corn.
Mr sohan YT
[email protected]I made this cornbread for a potluck and it was a huge success. Everyone loved it!
Abid Ali
[email protected]This was my first time making cornbread and it turned out perfectly! I followed the recipe exactly and it was so easy to make.
ebaa bn
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
abd alsalam
[email protected]This cornbread is a great way to use up leftover corn. It's also a nice change from traditional cornbread.
Misty Mithi
[email protected]Just made this cornbread and it turned out great! I used a cast iron skillet and it cooked evenly. The flavor is amazing, with just the right amount of spice.
Rabika Sharma
[email protected]I've made this cornbread several times now, and it's always a crowd-pleaser. It's so easy to make, and it always comes out perfectly.
Rafshan Naz
[email protected]This was a big hit at my Cinco de Mayo party. Everyone raved about how moist and delicious it was.
Majaharul Islam
[email protected]A tasty cornbread with a little kick! The jalapeños add a nice heat, and the corn gives it a great texture. I also liked the addition of the cheese and green onions.
Kourtney Jackson
[email protected]Not too difficult to make. The only change I made was using buttermilk instead of regular milk. Turned out perfect!
Jama Mpofu
[email protected]This Fiesta Corn Bread was a hit at our last potluck! It was so moist and flavorful, with just the right amount of sweetness. I loved the pop of corn and the hint of spice from the jalapeños. Definitely a keeper!