The best delicious Mexican Cornbread Too recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Cornbread Too recipe today!
Hello my friends, this Mexican Cornbread Too recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Cornbread Too is amazingly delicious, and addictive, everyone will be asking for more Mexican Cornbread Too.
What Makes This Mexican Cornbread Too Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Cornbread Too.
Ready to make this Mexican Cornbread Too Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Self-rising cornmeal
1 c (4 oz.) shredded low-fat
-process American cheese
1 c Whole kernal corn
1 c Skim milk
1/2 c Chopped onion
1/3 c Reduced-calorie margarine
2 tb Chopped jalapeno pepper
1/2 ts Garlic powder
1 (4 oz) jar diced pimento,
-drained
Vegetable cooking spray
Combine first 9 ingredients in a medium bowl, stirring well.
Pour batter into a 10 1/2-inch cast-iron skillet coated with cooking
spray. Bake at 350 degrees for 45 minutes or until golden. Cut into 10
wedges, and serve warm. Yield: 10 wedges
Nutritional information per wedge: calories – 136, protein – 5 gm., fat
~ 5 gm., carbohydrates – 18 gm., cholesterol – 6 mg., sodium ~ 327, fiber –
1 gm. Diabetic Food Exchanges: Starch – 1, Fat – 1.
FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House,
Yields
10 Wedges
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