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MEXICAN CORNBREAD | |
1 c. self-rising cornmeal 1/4 tsp. red pepper 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. shredded low fat Cheddar cheese 1 c. skim milk 2 eggs, beaten 1 can (8 1/2 oz.) cream style corn Vegetable cooking spray Combine cornmeal and red pepper; add remaining ingredients except cooking spray, mixing well. Spoon batter into an 8 inch square baking pan, coated with cooking spray. Bake in a 450 degree gas oven 25 minutes or until golden. Cut into 2 inch squares. Makes 16 servings (about 62 calories per serving). |
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