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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