Difference between revisions of "Simple Southern Cornbread"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Healthy Recipes for Diabetic Friends" to "Category:Diabetic-Friendly") |
||
| Line 29: | Line 29: | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
| − | [[Category: | + | [[Category:Diabetic-Friendly]] |
[[Category:Non-fat milk Recipes]] | [[Category:Non-fat milk Recipes]] | ||
Revision as of 14:08, 1 April 2012
Description
This simple southern cornbread recipe brought to you from the Recipes.eu.com recipe collection
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 4 tsp baking powder
- ¾ tsp salt substitute
- 1 whole egg, beaten
- 1 cup skim milk
Directions
- In a large bowl, sift the dry ingredients together.
- Add the beaten egg and skim milk; mix well.
- Into 12x8-inch pan, which has been sprayed with a nonstick vegetable coating, pour the corn bread dough.
- Bake at 425°F for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cut into 12 squares and serve warm.
Nutritional information
Per serving:
- Calories 81 | fat 1g | cholesterol 0 | carbohydrate 15g | sodium 142mg
- Exchanges: Bread 1
