Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

Posted by jrg14#cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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