Mexican Cornbread

Mexican Cornbread

I've always found the hearty, tangy goodness of cornbread to be the perfect accompaniment to a Mexican meal, but this one is special enough to be savored all by itself. The cheese and mayo give it a smooth, silky texture, and the corn, onion, and pepper spice it up just perfectly. At the tasting buffet, a man tried to bribe me to give him the recipe!
Serves 8

2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 teaspoon white vinegar
1 cup yellow cornmeal
6 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1.2 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons canned diced pimiento
1/3 cup Kraft fat-free mayonnaise

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive-oil-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine cornmeal, flour, baking powder, baking soda, garlic, and parsley flakes. Add corn, Cheddar cheese, onion, green pepper, and pimiento. Mix well to combine. Stir in milk mixture and mayonnaise. Mix just to combine. Pour mixture into prepared baking dish. Bake 45 to 50 minutes or until golden brown. Place pan on wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
HE: 1 1/2 Bread, 1/2 Protein, 1/4 Skim Milk, 1/4 Vegetable, 7 Optional Calories
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162 Calories, 2gm Fat, 8gm Protein,
28gm Carbohydrate, 373mg Sodium, 2gm Fiber
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DIABETIC: 2 Starch

"Cooking Healthy With a Man in Mind, pg. 290"