Low-fat, salt-free cornbread.
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
- Preheat oven to 425°F (220°C). Spray a 12x8x2-inch baking pan with non-stick vegetable spray.
- Sift dry ingredients together. Add egg and milk; mix well.
- Pour into prepared baking pan.
- Bake for 20 to 25 minutes, or until golden brown.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories 81; fat 1g, cholesterol 0, carbohydrate 15g, sodium 142mg.
Exchanges: Bread 1.
Recipe Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S.