Difference between revisions of "Southern Cornbread I"
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# Add [[egg]] and [[milk]]; mix well. | # Add [[egg]] and [[milk]]; mix well. | ||
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* exchanges: bread 1 | * exchanges: bread 1 | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Non-fat milk Recipes]] | [[Category:Non-fat milk Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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
