Mexican Cornbread
13 ingredients
2 steps
Ingredients
- 1/4 cup yellow cornmeal
- 2 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon sugar
- Dash of garlic powder
- 1/4 cup no-salt-added cream-style corn
- 2 tablespoons nonfat buttermilk
- 2 tablespoons frozen egg substitute, thawed
- 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese
- 1 tablespoon minced green onions
- 1 teaspoon seeded, minced jalapeno pepper
- Butter-flavored vegetable cooking spray
Directions
-
1Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cheese, green onions, and jalapeno pepper.
-
2Coat 2 (4- x 2 1/2- x 1 1/4-inch) loafpans with cooking spray; place in oven for 3 minutes or until hot. Remove from oven; spoon batter into pans. Bake at 425° for 20 minutes or until golden.
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