Difference between revisions of "Southern Cornbread I"
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 7: | Line 7: | ||
* 1 cup [[skim milk]] | * 1 cup [[skim milk]] | ||
| − | == | + | == Procedures == |
# Sift dry ingredients together. | # Sift dry ingredients together. | ||
# Add [[egg]] and [[milk]]; mix well. | # Add [[egg]] and [[milk]]; mix well. | ||
Latest revision as of 08:27, 14 July 2012
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 4 tsp baking powder
- ¾ tsp salt substitute
- 1 medium egg, slightly beaten
- 1 cup skim milk
Procedures
- 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°F for 25 minutes.
- Cut into 12 squares.
Nutritional information
Per serving:
- calories 81 | fat 1g | cholesterol 0 | carbohydrate 15g | sodium 142 mg.
- exchanges: bread 1
