---------- 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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