| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Diabetic | 12 | Servings | |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 1 | c | Flour |
| 4 | ts | Baking powder |
| 3/4 | ts | Salt substitute |
| 1 | Whole egg; beaten | |
| 1 | c | Skim milk |
INSTRUCTIONS
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@wf.net> NOTES : Difficulty Level: 2 Recipe by: Diabetic Gourmet Web Page http://gourmetconnection.com/diab Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 13, 1998
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