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Yankee Johnnycake

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Yield: 16 servings

1 c Sifted all-purpose flour; -to 1 tablespoon sugar
1 c Cornmeal; yellow 1 Egg; medium beaten
1 ts Baking soda 1 c Buttermilk, made from skim
1/2 ts Salt -milk
Sugar substitute equivealent 3 tb Vegetable oil

Preheat oven to 400 degrees. Prepare an 8 by 8 by 2 pan with
vegetable oil coating. Sift together all dry ingredients. Combine
egg and buttermilk and add to dry ingredients all at once; add oil.
Stir (do not beat) just until dry ingredients are moistened. Pour
into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch
squares.

Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE
CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Yankee Johnnycake<br /> Yield: 16 servings<br /> <br /> 1 c Sifted all-purpose flour; -to 1 tablespoon sugar<br /> 1 c Cornmeal; yellow 1 Egg; medium beaten<br /> 1 ts Baking soda 1 c Buttermilk, made from skim<br /> 1/2 ts Salt -milk<br /> Sugar substitute equivealent 3 tb Vegetable oil<br /> <br /> Preheat oven to 400 degrees. Prepare an 8 by 8 by 2 pan with<br /> vegetable oil coating. Sift together all dry ingredients. Combine<br /> egg and buttermilk and add to dry ingredients all at once; add oil.<br /> Stir (do not beat) just until dry ingredients are moistened. Pour<br /> into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch<br /> squares.<br /> <br /> Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE<br /> CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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