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This recipe relies on peppers and chilies to dress up two rounds of corn bread. We like to serve slices alongside salsa and light sour cream -Robyn Oro of Raytown, Missouri
This recipe is:
Nutritional Analysis: 1 wedge equals 187 calories, 5 g fat (2 g saturated fat), 25 mg cholesterol, 503 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Quilt-Topped Corn Bread in
Light & Tasty
August/September 2005, p35
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