Diabetic Bread Recipes
Mexican Cornbread Recipe
Ingredients:
1 cup yellow cornmeal
1/2 cup unbleached white flour
1 tsp baking powder
2 tbsp sugar
2 eggs, beaten
1 cup evaporated skim milk
1/2 cup minced onion
2 jalapeno peppers, minced
6 oz shredded low-fat cheddar cheese
1 cup corn
1 tbsp canola oil
Preparation:
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
Exchanges: Fat Exchange -- 1 Very Lean Meat Exchange -- 1 Calories -- 331
Calories from Fat -- 78 Total Fat -- 9g Saturated Fat -- 3g Cholesterol --
87mg Sodium -- 264mg Carbohydrate -- 43g Dietary Fiber -- 3g Sugars -- 10g
Protein -- 19g
Recipe for Friday, 6/26/98
All recipes this week are from the cookbook Memorable Menus Made Easy,
featuring fifty 5-star, 5-course healthy and tantalizing meals that offer
an ingenious mixture of flavors, textures, and aromas your friends and
family will remember. You can order a co!
py of this and many other cookbooks from our online bookstore or call
1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/27/98
- - - - - - - - - - - - - - - - - -
Contributor: http://www.diabetes.org/ada/rcptoday.html
Preparation Time: 0:00
Serves: 6
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Mexican Cornbread Recipe provided for you by InformationAboutDiabetes.com
