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MEXICAN CORN BREAD | |
1 c. self-rising cornmeal 1 c. (4 oz.) shredded lowfat process American cheese 1 c. whole kernel corn 1 c. skim milk 1/2 c. chopped onion 1 (4 oz.) jar diced pimento, drained 1/3 c. reduced calorie butter 2 tbsp. chopped jalapeno peppers 1/2 tsp. garlic powder Vegetable cooking spray Developed for diabetics or if on low-fat, low-cholesterol diet or if you just want to eat healthy. Combine all ingredients, except cooking spray, stirring well. Pour batter into 10 1/2 inch skillet or cake pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until golden brown. Cut into wedges and serve warm. Serving Amount: 1 wedge. Exchanges: 1 starch and 1 fat. Cholesterol 3 mg. Calories 112. Carbohydrates 15 gm. Protein 4 gm. Fat 4 gm. Fiber trace. Sodium 498 mg. |
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