I've always found the hearty, tangy goodness of cornbread to be the perfect accompaniment to a Mexican meal, but this one is special enough to be savored all by itself. the cheese and mayo give it a smooth, silky texture, and the corn, onion, and pepper spice it up just perfectly. At the tasting buffet, a man tried to bribe me to give him the recipe!
2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 teaspoon white vinegar 1 cup yellow cornmeal 6 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon dried minced garlic 1 teaspoon dried parsley flakes 1 cup frozen whole kernel corn 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 1/2 cup chopped onion 1/2 cup shopped green bell pepper 2 tablespoons canned diced pimiento 1/3 cup Kraft fat-free mayonnaise
Preheat oven to 350 degrees. spray an 8-by-8-inch baking dish with olive-oil=flavored cooking spray. In a small bow., combine dry milk powder, water and vinegar. Set aside. In a large bowl, combine cornmeal, flour, baking powder, baking soda, garlic, and parsley flakes. Add corn, Cheddar cheese, onion, green pepper and pimiento. Mix well to combine. Stir in milk mixture and mayonnaise. Mix just to combine. Pour mixture into prepared baking dish. Bake 45 to 50 minutes or until golden brown. Place on a wire rack and allow to cool. Cut into 8 servings.
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