Mexican Corn Bread Version No. 1
http://wvgazette.com/section/Food/200604182
Cooking spray
2 tablespoons vegetable oil
1 14-ounce can cream-style corn
1 egg
5 tablespoons hot pepper relish
5 sprigs cilantro, chopped
2 cloves garlic, minced
1 small to medium onion, chopped
2 cups self-rising white cornmeal mix
1 cup self-rising flour
3/4 to 1 cup milk or buttermilk
Spray a 13- by 9-inch baking dish with cooking spray. Evenly spread oil
in dish; set aside. In bowl, beat together corn, egg, relish, cilantro,
garlic and onion; stir in cornmeal mix and flour, mixing well; slowly
add milk to mixture until batter is not too thick and not too thin.
Pour batter into dish; bake at 425° 20 to 25 minutes or until browned
and center is firm. Allow to cool 15 to 20 minutes before cutting.
Makes 16 servings.
Nutrition information (1/16 recipe): 140 calories, 30 calories from
fat, 3 grams fat, zero grams saturated fat, 15 milligrams cholesterol,
210 milligrams sodium, 25 grams carbohydrates, less than 1 gram fiber,
4 grams protein.