Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Yellow corn meal, |
½ cup | Whole wheat flour, |
1 \N | 16 ounce can cream style |
\N \N | Corn |
1 \N | Table spoon baking powder |
¾ cup | Milk, dairy or soy |
\N \N | Egg replacer to equal 1 egg |
¼ cup | Diced bell pepper |
2 tablespoons | Diced onion |
1 \N | To 2 tablespoons diced |
\N \N | Jalapeno peppers |
⅓ cup | Grated fat free cheese |
\N \N | (optional) |
FOR MEXICAN STYLE ADD
bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes for a pan of corn bread (spray pan with non stick coating or use lecithin/oil mix)
Posted by jrg14@... (Janice R. Gordon) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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