Simple southern cornbread

Yield: 12 Servings

Measure Ingredient
1 cup Yellow cornmeal
1 cup Flour
4 teaspoons Baking powder
¾ teaspoon Salt substitute
1 \N 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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