Mexican Cornbread

Course : Diabetic
Serves: 6
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Ingredients:

1 cup yellow cornmeal
1/2 cup unbleached white flour
1 teaspoon baking powder
2 tablespoons sugar
2 large eggs -- beaten
1 cup evaporated skim milk
1/2 cup minced onion
2 medium jalapeno peppers -- minced
6 ounces shredded low-fat cheddar cheese
1 cup corn
1 tablespoon canola oil
 

Preparation / Directions:

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


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