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 12×8-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
Yields
12 Servings