---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MEXICAN CORNBREAD TOO
 Categories: Breads, Mexican, Diabetic
      Yield: 10 wedges
 
      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, copyright 1995.  ISBN:
  0-8487-1431-8. Formatted to MM by Trish McKenna
  11/19/95.
 
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