MEXICAN CORNBREAD 
1 c. yellow corn meal mix
1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. milk
1 egg white
1/4 c. egg substitute
1 tbsp. olive oil
1/4 c. sour cream
1 tbsp. jalapeno peppers (more if hotter taste is desired)
1 c. drained whole kernel corn

Preheat oven 400°F. Spray 9 inch round cake pan with vegetable spray. Mix all ingredients and pour in pan.

Bake 400°F for 30 minutes or till golden brown.

Serves 8.

 

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