Ingrients & Directions
1 1/2 c Yellow corn meal,
1/2 c Whole wheat flour,
1 16 ounce can cream style
Corn
1 Table spoon baking powder
3/4 c Milk, dairy or soy
Egg replacer to equal 1 egg
-FOR MEXICAN STYLE ADD-
1/4 c Diced bell pepper
2 tb Diced onion
1 To 2 tablespoons diced
Jalapeno peppers
1/3 c Grated fat free cheese
(optional)
bake at 350 farenheit for about 20 minutes for muffins or 30+ minutes for a
pan of corn bread (spray pan with non stick coating or use lecithin/oil
mix)
Yields
1 Servings