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Corn Bread Recipe

Ingredients:

1 cup yellow cornmeal
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup fat-free (skim) milk
1 cup egg substitute
1 tbsp canola oil

Instructions:
Heat the oven to 425 degrees. In a large bowl, mix the dry ingredients
together. Add the milk, egg substitute, and oil to the dry ingredients and
mix well.

Pour the batter into a 13- by 9-inch nonstick loaf pan and bake for 30
minutes.

This recipe yields 8 servings. Serving size: 1 piece.

Exchanges Per Serving: 1 1/2 Starch.

Nutrition Facts: Calories: 142; Fat 2g; Saturated Fat 0g; Cholesterol
1mg; Sodium 315mg; Carbohydrates 23g; Dietary Fiber 1g; Sugars 3g;
Protein 7g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 5g Fat (31.6% calories
from fat); 6g Protein; 21g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from "The New Soul Food Cookbook for People with Diabetes"
by Fabiola Demps Gaines and Roniece Weaver, (© American Diabetes
Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: Fabiola Demps Gaines and Roniece Weaver

Preparation Time: 0:00
Servings: 8

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