| 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, wight@odc.net
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