Mexican Cornbread from Healthy Diabetic Recipes

Mexican Cornbread Recipe

Recipe Ingredients:

1 cup yellow cornmeal
1/2 cup unbleached white flour
1 tsp baking powder
2 tbsp sugar
2 eggs, beaten
1 cup evaporated skim milk
1/2 cup minced onion
2 jalapeno peppers, minced
6 oz shredded low-fat cheddar cheese
1 cup corn
1 tbsp canola oil

Recipe Instructions:

Preheat the oven to 350 degrees. Combine the cornmeal, flour, baking powder, and sugar in a medium bowl.

In a large bowl, combine the remaining ingredients. Stir in the cornmeal mixture. Pour into an 8x8-inch nonstick pan and bake until browned, about 35 to 40 minutes.

6 servings/Serving size: 1 2-inch square

Exchanges: Fat Exchange -- 1 Very Lean Meat Exchange -- 1 Calories -- 331 Calories from Fat -- 78 Total Fat -- 9g Saturated Fat -- 3g Cholesterol -- 87mg Sodium -- 264mg Carbohydrate -- 43g Dietary Fiber -- 3g Sugars -- 10g Protein -- 19g

Recipe for Friday, 6/26/98

All recipes this week are from the cookbook Memorable Menus Made Easy, featuring fifty 5-star, 5-course healthy and tantalizing meals that offer an ingenious mixture of flavors, textures, and aromas your friends and family will remember. You can order a co!
py of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/27/98

Servings: 6

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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