Mexican Cornbread

[Dina W]

* Exported from MasterCook *

Mexican Cornbread

Recipe By : Simply Colorado Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Sides & Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup lowfat buttermilk
2 egg whites
1 egg
16 1/2 ounces creamed corn
1 cup shredded lowfat cheddar cheese
1 large onion
1 clove garlic
4 ounces chopped green chiles
2 tablespoons diet margarine -- melted
cooking spray

Preheat oven to 350 degrees. Combine cornmeal, salt and baking soda. Stir in buttermilk and remaining ingredients. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray and sprinkled with cornmeal. Bake 45 minutes or until wooden pick inserted in center comes out clean. Let cool 5 minutes before serving.

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NOTES : Nutritional analysis per serving, per recipe:
158 calories; 2.4 g. fat; ? fiber; 10 mg. cholesterol; 442 mg. sodium

2.1 g. fiber, per MasterCook

3 POINTS per serving (or 4 Points if cut into 8 servings)

M.C. formatted by Dina (mdkbweiss@erols.com) on 11/20/99.