Title: Mexican Cornbread Too
Categories: Bread, Mexican
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.
NOTE: This title has the word Too to indicate that I already have
several other Mexican Cornbread recipes. It is NOT the title found in the
cookbook. (Trish)

Recipes sent to me from Bill, wight@odc.net