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  Recipe Home » Diabetic » MEXICAN CORNBREAD
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  MEXICAN CORNBREAD
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 181
Ingredients:
1 C. yellow cornmeal
1/2 C. unbleached white flour
1 tsp. baking powder
2 Tbls. sugar
2 eggs, beaten
1 C. evaporated skim milk
1/2 C. minced onion
2 jalapeno peppers, minced
6 oz. shredded low fat cheddar cheese
1 C. corn
1 Tbls. canola oil
Instructions:
Preheat the oven to 350 degrees F. Combine cornmeal, flour, baking powder, and sugar in medium bowl. In a large bowl, combine remaining ingredients. Stir in cornmeal mixture. Pour into an 8 by 8-inch nonstick pan. Bake until browned, about 35 to 40 minutes.
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