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Southern Cornbread (Diabetic Recipe)

1 cup yellow cornmeal
1 cups all-purpose flour
4 teaspoons baking powder

3/4 teaspoon salt substitute

1 medium egg; slightly beaten

1 cup skim milk

1. Preheat oven to 425*F (220*C). Spray a 12 x 8 x 2-inch baking pan with non-stick vegetable spray.
2. Sift dry ingredients together. Add egg and milk; mix well. Pour into
   Prepared baking pan. Bake for 20 to 25 minutes.

Makes 12 servings.

Nutrients Per Serving: Calories 81; fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.