CORN BREAD: Daily Diabetic Recipe

CORN BREAD

Yield: 12 servings
Source: "The New Family Cookbook for People with Diabetes"

INGREDIENTS
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 3 tablespoons canola or corn oil

DIRECTIONS
Preheat the oven to 425 degrees F.
Spray a 9-inch square pan with nonstick pan spray.

Combine the cornmeal, flour, baking powder, and salt in
a large bowl. Combine the milk, eggs, and oil in a small
bowl, add to the dry ingredients, and blend well.

Pour into the prepared baking pan. Bake for 20 to 25 minutes,
until an inserted toothpick comes out clean. Remove from the
oven and turn out of the pan onto a rack. Cool slightly
before cutting. Cut into 12 equal portions. Serve warm.

Nutritional Information Per Serving (2-1/4 inch square):
Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg,
Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat