Recipe for Mexican Cornbread Too

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Yield:

10 Wedges

Ingredients:

Amount	Ingredient
1 cup	Self-rising cornmeal
1 cup	(4 oz.) shredded low-fat process American cheese
1 cup	Whole kernal corn
1 cup	Skim milk
1/2 cup	Chopped onion
1/3 cup	Reduced-calorie margarine
2 tbl	Chopped jalapeno pepper
1/2 tsp	Garlic powder
1 x	(4 oz) jar diced pimento, drained

Instructions:

Instructions: Combine first 9 ingredients in a medium bowl, stirring well.

Pour batter into a 10 1/2-inch cast-iron skillet coated with cooking spray. Bake at 350 degrees for 45 minutes or until golden.

Cut into 10 wedges, and serve warm.

Yield: 10 wedges

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