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Mexican Style Cornbread

This goes well with any chili. The recipe assumes regular cheddar cheese. If you can get low sodium cheddar (SaltWatcher.com has it),
then the sodium would be less than 40 mg per serving.

      1 c Cornmeal
      1 c Flour
      3 T Sodium Free Baking Powder
    1/4 c Unsalted Margarine
      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

Per Serving:
    217 Calories
    7 g Protein
    8 g Total Fat
    3 g Saturated Fat
    2 g Polyunsaturated Fat
    3 g Monounsaturated Fat
    30 g Carbohydrates
    21 g Fiber
    81 mg Sodium
    678 mg Potassium
    8 mg Cholesterol
Diabetic Exchanges
    1.5 Starch
    0 Fruit
    0 Milk
    0 Other Carbohydrates
    0 Vegetable
    0 Lean Meat
    0.5 Very Lean Meat
    1.5 Fat

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