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Mexican Style Cornbread


This goes well with the chili. I like to make it in a cast iron skillet, which makes the crust nice and crispy.

1 c Cornmeal
1 c Flour
3 T Sodium Free Baking Powder
1/4 c Unsalted Butter
1 c Skim Milk
1/4 c Egg Substitute
1 c Frozen Corn
1 cn Jalapeno Peppers,Chopped
1/2 c Cheddar Cheese,Shredded

Stir dry ingredients together. Cut in margarine until mixture resembles coarse crumbs. Stir together milk and egg. Add to dry ingredients and stir until just mixed. Stir in remaining ingredients. Place in greased 8x8 baking dish and bake at 425 until done, about 20 minutes.

Yield: 9 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 9

Amount Per Serving
Calories 217
Calories from Fat 75

% Daily Values *

Total Fat 8 gr
  Saturated Fat 3 gr
  Polyunsaturated Fat 2 gr
  Monounsaturated Fat 3 gr
Cholesterol 8 mg
Sodium 81 mg
Potassium 678 mg
Carbohydrates 30 gr
  Dietary Fiber 21gr
Protein 7 gr
12%
13%
 
 
3%
3%
17%
10%
9%
 

Vitamin A
Vitamin C
Calcium
Iron
12%
4%
31%
11%

* Percent Daily Values are based on
a 2000 calorie diet

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