Mexican

Really lo-cal Mexican Cornbread is for Dinner.

Really lo-cal Mexican Cornbread takes 8 minutes to prepare.

Really lo-cal Mexican Cornbread takes 20 minutes to cook.

Really lo-cal Mexican Cornbread makes 6 servings.

The ingredients for Really lo-cal Mexican Cornbread are:

Egg - Eggbeaters, .125 cup
Almond Milk, Almond Breeze Unsweetened, Blue Diamond, .5 cup
*Martha White Mexican Style Cornbread, 1 serving

Here is how you make Really lo-cal Mexican Cornbread:

First, to make this cornbread, you will need, in addition to the package, one eggbeaters egg and 1/2 cup almond milk. The directions take a strange little twist, and suggest a method I have never employed before when making cornbread.After preheating the oven to 425 degrees, the directions say to grease an 8 inch skillet or square pan, but I sprayed the skillet very well with PAM and then place it in the hot oven for 7-8 minutes; to keep it from sticking. . While the skillet / pan is being heated, you mix the cornbread mix with the milk and eggbeaters until the mixture is smooth, then pour it into the hot skillet or pan. Baking takes 20-25 minutes, and the Mexican Style Cornbread should have a golden brown top when it's ready to take out of the oven.Serving Size:?6 piecesNumber of Servings: 6Recipe submitted by SparkPeople user JIMBOROKS.

The nutritional information for Really lo-cal Mexican Cornbread is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 29.3

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 91.6 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.1 g
• Protein: 0.9 g

Really lo-cal Mexican Cornbread is Mexican cuisine.

The dietary needs meet for Really lo-cal Mexican Cornbread is Low Fat