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Ingredients
- 3 tb Vegetable oil
- -milk
- 1 c Buttermilk, made from skim
- 1 Egg; medium beaten
- -to 1 tablespoon sugar
- Sugar substitute equivealent
- 1/2 ts Salt
- 1 ts Baking soda
- 1 c Cornmeal; yellow
- 1 c Sifted all-purpose flour;
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Directions
Menge: 16 Portionen
Preheat oven to 400 degrees. Prepare an 8 by 8 by 2 pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares.
Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O Brion and her Meal-Master
Weitere Informationen zur Kategorie Diabetic.
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