Mexican Cornbread

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Oxmoor House


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1/4 cup yellow cornmeal

2 tablespoons all-purpose flour

1/8 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon sugar

Dash of garlic powder

1/4 cup no-salt-added cream-style corn

2 tablespoons nonfat buttermilk

2 tablespoons frozen egg substitute, thawed

2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese

1 tablespoon minced green onions

1 teaspoon seeded, minced jalapeno pepper

Butter-flavored vegetable cooking spray

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