Title: Simple Southern Cornbread
Categories: Diabetic
Yield: 12 Servings

1 c Yellow cornmeal
1 c Flour
4 ts Baking powder
3/4 ts Salt substitute
1 Whole egg; beaten
1 c Skim milk

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

NOTES : Difficulty Level: 2

Recipe by: Diabetic Gourmet Web Page http://gourmetconnection.com/diab

Posted to recipelu-digest by "abprice@wf.net" on Mar 13,
1998