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Southern Cornbread

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Yield: 12 servings

1 c Yellow cornmeal; 3/4 ts Salt substitute;
1 c Flour; 1 md Egg; slightly beaten
4 ts Baking powder; 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.

444 1 rate

Comments

Southern Cornbread<br /> Yield: 12 servings<br /> <br /> 1 c Yellow cornmeal; 3/4 ts Salt substitute;<br /> 1 c Flour; 1 md Egg; slightly beaten<br /> 4 ts Baking powder; 1 c Skim milk;<br /> <br /> Sift dry ingredients together. Add egg and milk; mix well. Pour into<br /> 12 x 8-inch pan which has been sprayed with a nonstick vegetable<br /> coating. Bake at 425 for 25 minutes. Cut into 12 squares.<br /> <br /> Nutrients per serving: Calories 81; fat 1g, cholesterol 0,<br /> carbohydrate 15g, sodium 142mg.<br /> <br /> Exchanges: Bread 1<br /> <br /> Source: There IS Life after Lettuce by Pepper Durcholz, Alberta<br /> Gentry, Carolyn Williamson, M.S.<br /> <br /> Formatted for Meal-Master by Joyce Burton.<br /> <br />
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