| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Mexican | Bread, Mexican | 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. NOTE: This title has the word Too to indicate that I already have several other Mexican Cornbread recipes. It is NOT the title found in the cookbook. (Trish) Recipes sent to me from Bill, [email protected]
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