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MEXICAN CORNBREAD | |
1 c. self-rising cornmeal 1 c. (4 oz.) shredded low-fat 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 1. Spray baking pan well. 2. Combine cheese, corn, onions, pimiento, jalapeno and garlic powder in a bowl! Then put into bottom of baking pan. 3. Melt butter in saucepan. 4. Mix cornmeal, milk, butter well. Then pour on top of Combined ingredients. 5. Bake at 375 degrees until brown. |
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