Don’t miss our on your favorite foods, just because you’re on a diet. Try this low-fat Mexican Cornbread recipe. It uses egg whites (instead of the full egg), applesauce (instead of butter) and some spicy vegetables.
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/2 red bell pepper
a pinch of shredded cheddar cheese
Preheat oven to 400 degrees
Chop off end of japaleno, rinse, de-seed and dice. (I used my Slap Chop!)
Dice the red bell pepper. Set jalapenos and peppers aside.
Combine dry ingredients in a large bowl. Sift together.
Combine wet ingredients in a small bowl. Stir.
Slowly add wet ingredients to dry, whisking as you go.
Add in peppers and jalapenos. Whisk.
Spray bottom and sides of 9-inch square baking dish with cooking spray/Pam. Do this thoroughly.
Pour in mixed cornbread batter.
Stick in the oven for about 25 minutes. When you can stick a knife in the center, and it comes out clean, your cornbread is done.
Take it out, sprinkle with a pinch of shredded cheddar cheese, cut it into sixths and serve warm.