Seafood Cornbread for your Fourth of July menu from Holly Clegg Recipe by Anne-Marie

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Ingredients

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons sugar
1 cup skim milk
1 egg
1/4 cup canola oil
1 onion, chopped
1 green bell pepper, cored and chopped
1 (15-ounce) can cream-style corn
1 cup shredded, reduced-fat sharp cheddar cheese
1/3 cup chopped green onions
2 tablespoons chopped jalapeÃ±o pepper slices (found in jar)
2 cups combination seafood ( small peeled shrimp, cooked; crabmeat, or crawfish) Directions:
Preheat oven 350Â°F. Coat 13 Ã 9 Ã 2-inch pan with nonstick cooking spray
In a large bowl, combine cornmeal, flour, baking soda, and sugar.
In another bowl, combine milk, egg, and oil.
Add remaining ingredients except seafood. Mix well.
Stir into flour mixture. Gently stir in seafood.
Transfer mixture to prepared pan. Bake for 55â60 minutes or until golden brown. Nutritional information
Calories 87
Calories from fat 33%
Fat 3 g
Saturated Fat 1g
Cholesterol 27 mg
Sodium 130 mg
Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 2 g
Protein 5 g Diabetic Exchanges: 1/2 starch, 1/2 lean meat