Mexican CornbreadSubmitted by: THEWYRDWOMAN
IntroductionUsing regular cheese; could lower fat by replacing oilive oil with add'l kefir & using low-fat cheese Using regular cheese; could lower fat by replacing oilive oil with add'l kefir & using low-fat cheese
Stoneground Yellow Cornmeal, 1 cup
Whole Wheat Flour, 1 cup
Xylitol Sweetener, 1 tbsp.
Baking Powder, 1 tbsp.
Salt, 1 tsp.
Cultured Goat Milk Kefir, 1 1/4 cup
Egg, fresh, 2 large
Extra Virgin Olive Oil, 2 tbsp.
Corn, Sweet Yellow Kernels (frozen, unprepared, 1 cup)
Yellow Bell Pepper, 1/4 chopped small
Jalapeno Pepper, 1 fresh, finely minced
Shredded Sharp Cheddar Cheese, 1 cup
Cumin ground 1 tsp.
Preheat oven to 425 degrees.
Sift together dry ingredients; beat eggs & olive into kefir until well blended. Stir wet ingredients, corn, peppers & cheese into dry ingredients & mix lightly just until dry ingredients are incorporated. Pour into 8" square pan greased with cooking spray.
Bake for 20-25 minutes or until top is lightly golden.
Number of Servings: 12
Recipe submitted by SparkPeople user THEWYRDWOMAN.