Diabetic recipes

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

Mexican Cornbread

Ingredients:

Preparation / Directions:

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