Jalapeno Corn Bread
|Cornmeal||1 Cup (16 tbs)|
|Canned cream style corn||8 Ounce (1/2 Can, #2)|
|Nonfat grated cheddar cheese||1 Cup (16 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Low fat buttermilk||1⁄2 Cup (8 tbs)|
|Liquid butter buds||1⁄2 Cup (8 tbs)|
|Rotel tomatoes||1 Can (10 oz), drained|
|Baking powder||1 1⁄2 Teaspoon|
Beat Egg Beaters and add remaining ingredients mixing well.
Pour into a large cast iron skillet, that has been sprayed with a non-fat cooking spray.
Bake 50 to 60 minutes at 350°F.