Serves: 8
Total Calories: 143
1. Preheat oven to 425°F (220°C). Coat an 8-inch square baking pan with non-stick cooking spray and dust with 2 tablespoon of cornmeal; set aside.
2. In a large mixing bowl, combine remaining cornmeal, baking powder, baking soda, salt and flour.
3. In another bowl combine buttermilk, eggs, cheese and chilies; mixing well.
4. Stir liquid mixture into the dry ingredients. Pour batter into prepared baking pan and bake for 18 to 20 minutes or until tested done when center springs back after being pressed.
Diabetic Food Exchanges: 1 Starch/Bread, ½ Fat
This FEATURED RECIPE: Diabetic Friendly Chili-Cheese Corn Bread recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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