Mexican Cornbread Too

---------- Recipe via Meal-Master (tm) v8.02

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.

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