Corn Bread
Yield: 12 servings
2 c Cornmeal 1 Egg
1/2 ts Salt 1 tb Vegetable Oil
1/2 ts Baking Soda 1 c Buttermilk -or- Sour Milk (1
2 ts Baking Powder -cup Lowfat Milk + 1
1 tb Sugar -or- Honey -tablespoon vinegar)
Combine the cornmeal, salt, baking soda and baking powder in a bowl.
Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Serves 12
One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2
Sodium: 184 Potassium: 65 Cholesterol: 24
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
442 c Cornmeal 1 Egg
1/2 ts Salt 1 tb Vegetable Oil
1/2 ts Baking Soda 1 c Buttermilk -or- Sour Milk (1
2 ts Baking Powder -cup Lowfat Milk + 1
1 tb Sugar -or- Honey -tablespoon vinegar)
Combine the cornmeal, salt, baking soda and baking powder in a bowl.
Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Serves 12
One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2
Sodium: 184 Potassium: 65 Cholesterol: 24
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
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