Mexican cornbread too

Yield: 10 Wedges

Measure Ingredient
1 cup Self-rising cornmeal
1 cup (4 oz.) shredded low-fat process American cheese
1 cup Whole kernal corn
1 cup Skim milk
½ cup Chopped onion
⅓ cup Reduced-calorie margarine
2 tablespoons Chopped jalapeno pepper
½ teaspoon Garlic powder
1 \N (4 oz) jar diced pimento, drained
\N \N Vegetable cooking spray

Combine first 9 ingredients in a medium bowl, stirring well.

Pour batter into a 10½-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.

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