Email to Marla Hudgins      

Tex-Mex Cornbread

Source of Recipe

Marla


List of Ingredients

Tex-Mex Cornbread


- 1 cup yellow cornmeal
- 3/4 cup all-purpose or unbleached white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons softened butter or regular margarine
- 3/4 cup low-fat (1%) milk
- 1 large egg white
- 1/3 cup medium chunky salsa



Recipe


Preheat the oven to 400 degrees F.

Coat an 8-inch square baking pan with nonstick spray.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Cut in the butter with a pastry cutter or two forks until well combined.

Add the milk, egg white, and salsa, and stir in with a few swift strokes.

Transfer the batter to the prepared pan, and spread it out
to the edges of the pan using the back of a large spoon.

Bake for 17 to 21 minutes or until the cornbread is lightly
browned and a toothpick inserted in the center comes out clean.

Serve warm.

Store leftover cornbread tightly wrapped at room temperature.

Yield: 9 servings


Nutritional Information Per Serving (1 square):

Calories: 148
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Sodium: 180 mg
Carbohydrate: 25 g
Dietary Fiber: 1 g
Sugars: 4 g
Protein: 4 g

Diabetic Exchanges:

1-1/2 Starch
1/2 Saturated Fat