Southern cornbread (durcholz)

Yield: 12 Servings

Measure Ingredient
1 cup Yellow cornmeal;
1 cup Flour;
4 teaspoons Baking powder;
¾ teaspoon Salt substitute;
1 medium Egg; slightly beaten
1 cup Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into 12 x 8-inch pan which has been sprayed with a nonstick vegetable coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg. Exchanges: Bread 1

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

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