Detoxed Layered Mexican Cornbread

A cornbread recipe is like a chocolate chip cookie recipe, they are a dime a dozen and the expectation of what they should taste like is so subjective that it could hours sifting through recipes to find just the right one to fit your taste buds or cravings.  Cornbread is a side staple in the South and beyond, to anything from a rack of bbq ribs to a bowl of chili.  But it doesn't have to be dry and crumbly all the time, it can be transformed into something moist and cheesy- melt in your mouth with a back note of smoky spice to mingle with the main dish.  The top has a little crisp to it which is nice.  This recipe hits that and come together pretty quick...not in a Jiffy, if you know what I mean, but definitely worth the five extra minutes!  I have tweaked it to be a little more health conscious without of course, sacrificing the flavor.   I'm not sure Paula or her fan base would approve, but I'd love to see if my subtle fat reducers could be detected. Actually for a PD recipe, this wasn't too bad as is.
Detoxed Layered Mexican Cornbread

Recipe adapted from Paula Deen
Prep Time:10 min   Cook Time: 35 min
Makes: 1 (8 by 8-inch) square cornbread; about 8 servings

• Non-stick cooking spray, for greasing pan
• 1 cup all-purpose cornmeal
• 1/2 cup all-purpose flour
• 2 T baking powder
• 1/4t baking soda
• 1/2 teaspoon salt
• 1t potato starch (optional)
• 1/8t cayenne pepper (optional)
• 2/3 cup 2% milk
• 2 eggs, lightly beaten
• 4T unsweetened applesauce
• 1T vegetable oil
• 1/2 cup chopped sweet onion
• 1 (14-ounce) can creamed corn
• 1/2 cup grated light or reduced fat Cheddar or jalepeno cheddar
• 1/2 cup canned diced chiles, drained or diced roasted poblano peppers
• Chili powder

Directions

Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan (I suggest a metal baking pan) with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, baking soda, potato starch, cayenne, and salt. Then milk, eggs, applesauce, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Evenly sprinkle top with cheese and peppers (reserve a little for the top if desired). Pour remaining batter on top of cheese and peppers. Sprinkle with remaining tablespoon or two of cheese and chile powder.  

Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.