Title: Yankee Johnnycake
Categories: Diabetic Quick Bread
Yield: 16 Servings

1	c	Sifted all-purpose flour;
1	c	Cornmeal; yellow
1	ts	Baking soda
1/2	ts	Salt
		Sugar substitute equivealent to 1 tablespoon sugar
1		Egg; medium beaten
1	c	Buttermilk, made from skim milk
3	tb	Vegetable oil

Preheat oven to 400 degrees. Prepare an 8" by 8" by 2" pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares.

Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal-Master

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