Title: Southern Cornbread
Categories: Diabetic, Breads/bm, Low-fat/cal
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.

Posted to MM-Recipes Digest V4 #133 by "dtennant@spectra.net"
on May 13, 1997