Mexican Cornbread
Source All New Cookbook for Diabetics and their Families
March 04, 2005
Makes 10 wedges
Per Serving
Exchanges: 1 starch, 1 fat
Protein: 4 g
Fat: 4 g
Carbohydrates: 15 g
Ingredients
1 cup self-rising cornmeal
1 cup (4 ounces) shredded low-fat process American cheese
1 cup whole kernel corn
1 cup skim milk
½ cup chopped onion
1 ( ounce) jar diced pimiento, drained
1/3 cup reduced-calorie margarine
2 tablespoons chopped jalapeno peppers
½ teaspoon garlic powder
Vegetable cooking spray
Instructions
Combine all ingredients, except cooking spray, stirring well. Pour batter into a 10 1/2-inch cast-iron skillet coated with cooking spray.
Bake at 350 degrees F for 45 minutes or until golden brown. Cut into 10 wedges, and serve warm.
