Jalapeno corn bread - butter busters ^

Yield: 10 servings

Measure Ingredient
1 cup Cornmeal
½ cup Egg Beaters
8 ounces Cream style corn (1/2 #8 can)
1 cup Grated nonfat cheddar cheese
½ teaspoon Lite salt
¼ cup Salt
½ cup Lowfat buttermilk
½ cup Liquid Butter Buds
1 can Rotel tomatoes, drained
1½ teaspoon Baking powder

Beat Egg Beaters and ad remaining ingredients, mixing well. pour into a large cast iron skillet that has been sprayed with a nonstick cooking spray. Bake 50-60 minutes at 350. Per serving: 103 cal., 0.8g fat (7%), 2mg chol., 1g fiber, 6g pro., 18g carb., 333mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-17-95

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