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Jalapeno Cornbread


Thursday, January 01, 2004
American/Appetizers-Side Dish
12 servings
Vegetable oil cooking spray1 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
6 jalapeño peppers, finely chopped
1/2 cup shredded light Mexican cheese(4.5g fat per 1/4 cup)
1 cup cream-style corn
1/3 cup fat-free sour cream
2/3 cup low-fat buttermilk
1/2 cup egg substitute
1 jar (2 ounces) pimientos
1. Preheat oven to 375º F. Spray a 9- x 13-inch baking dish with vegetable oil cooking spray; set aside.
2. Combine remaining ingredients in a large mixing bowl. Pour into baking dish. Bake 30 minutes or until set. Let cool completely before cutting.
Nutrition Facts:
81 calories, 14.5g carbohydrate, 3.9g protein, 1g fat, 0.4g saturated fat, 3.1mg cholesterol, 0.2g dietary fiber, 408mg sodium
Original recipe by Jennifer Parham, RD, LD
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