Mexican Cornbread Too Recipe
Yield: 10 WedgesRecipe by luhu.jp
Ingredients:
1 cup: Self-rising cornmeal,
1 cup: , (4 oz.) shredded low-fat process American cheese
1 cup: Whole kernal corn,
1 cup: Skim milk,
1/2 cup: Chopped onion,
1/3 cup: Reduced-calorie margarine,
2 tbsp: Chopped jalapeno pepper,
1/2 tsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp