Yield: 8 servings
|½ cup||Yellow cornmeal|
|¼ cup||+ 2T flour|
|¾ teaspoon||Baking powder|
|¼ cup||+2 T skim milk|
|1 tablespoon||+1 tsp corn or vegetable oil|
1. In a small bowl, combine cornmeal, flour, baking powder, and salt.
Add milk and oil; stir until smooth.
2. Place large, heavy skillet over low heat 30 seconds. Spray with nonstick cooking spray and heat 20 seconds; pour in batter and spread out evenly into a ½" thick disc. Cook until golden brown on bottom, about 10 minutes. Carefully turn with spatula and cook other side until golden brown, 6-7 minutes. Serve hot or at room temperature.
Serving (⅛ wedge) provides: ½ fat, ¾ bread, 4 calories. Per serving: 73 calories, 2 gm protein, 12 gm carbohydrates, 2 gm fat (0 gm sat), 189 mg sodium, 0 mg chol, 1 gm fiber.
Source: Weight Watchers Magazine, Feb. 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120