| 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
A Message from our Provider:
“Don’t miss life’s best. Find God.”