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Title: Southern Cornbread (Durcholz)
Categories: Diabetic Breadmaker Lowfat Southern Canadian
Yield: 12 Servings
| 1 | c | Yellow cornmeal; |
| 1 | c | Flour; |
| 4 | ts | Baking powder; |
| 3/4 | ts | Salt substitute; |
| 1 | md | Egg; slightly beaten |
| 1 | c | Skim milk; |
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.
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