Southern cornbread (durcholz)
12 Servings
Ingredients
| Quantity | 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; |
Directions
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.