CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Vegetables |
Mexican |
Breads, Mexican, Diabetic |
10 |
Wedges |
INGREDIENTS
1 |
c |
Self-rising cornmeal |
1 |
c |
(4 oz.) shredded low-fat process American cheese |
1 |
c |
Whole kernal corn |
1 |
c |
Skim milk |
1/2 |
c |
Chopped onion |
1/3 |
c |
Reduced-calorie margarine |
2 |
tb |
Chopped jalapeno pepper |
1/2 |
ts |
Garlic powder |
1 |
|
(4 oz) jar diced pimento, drained |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 9 ingredients in a medium bowl, stirring well.
Pour batter into a 10 1/2-inch cast-iron skillet coated with cooking
spray. Bake at 350 degrees for 45 minutes or until golden. Cut into 10
wedges, and serve warm. Yield: 10 wedges
Nutritional information per wedge: calories - 136, protein - 5 gm., fat
~ 5 gm., carbohydrates - 18 gm., cholesterol - 6 mg., sodium - 327, fiber -
1 gm. Diabetic Food Exchanges: Starch - 1, Fat - 1.
FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House,
copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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