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The Recipe Instructions |
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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
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.
Servings: 10
Diet Mexican Cornbread Too Recipe brought to you by Diet Recipes To-Go
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