Home - By Category - Recipe - Breads Page 11 | Mexican Page 4 | Diabetic Page 3

Mexican Cornbread Too

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN CORNBREAD TOO
 Categories: Breads, Mexican, Diabetic
      Yield: 10 Wedges
 
      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
 
     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.
 
MMMMM

Display Recipe for Import.