Mexican Cornbread Too Recipe

Free Recipe Mexican Cornbread Too

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Mexican Cornbread Too Recipe

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

Mexican Cornbread Too Preparation

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

Cooking Temperature:

Recipe Serves: 10

How Do You Cook Mexican Cornbread Too?

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