Mexican Cornbread Too Recipe

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Mexican Cornbread Too Ingredients

1 cup self-rising cornmeal
1 cup (4 oz.) shredded low-fat process am, erican 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
1 vegetable cooking spray

A Recipe for
Mexican Cornbread Too

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Mexican Cornbread Too Recipe
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Mexican Cornbread Too

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Mexican Cornbread Too 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.

Serves: 10

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Mexican Cornbread Too Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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