|1 cup||Yellow cornmeal|
|4 teaspoons||Baking powder|
|¾ teaspoon||Salt substitute|
|1||Whole egg; beaten|
|1 cup||Skim milk|
In a large bowl, sift the dry ingredients together. Add the beaten egg and skim milk; mix well.
Into 12x8-inch pan, which has been sprayed with a nonstick vegetable coating, pour the corn bread dough.
Bake at 425F for 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into 12 squares and serve warm.
NUTRITIONAL INFORMATION per serving: Nutrients per serving: Calories 81; fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg. Exchanges: Bread 1 81 Calories; 15g Carbohydrate; 1g Fat; 140mg Sodium; 0mg Cholesterol Diabetic Exchanges: 1 bread
MC Fortmatted and MC Busted by Barb at PK <abprice@...> NOTES : Difficulty Level: 2
Recipe by: Diabetic Gourmet Web Page Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 13, 1998
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