Mexican cornbread too
10 Wedges
Ingredients
| Quantity | 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 | (4 oz) jar diced pimento, drained | |
| Vegetable cooking spray | ||
Directions
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.