Cornbread

(Makes 1 loaf, 10 servings)

1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon Nu-Salt® salt substitute
1 teaspoon Sweet'N Low granulated sugar substitute
3/4 teaspoon baking soda
1-1/2 cups lowfat, no-salt added buttermilk
1/4 cup margarine, melted
1 large egg
1 tablespoon honey

1. Preheat oven to 400°F. Spray 8-inch-round cake pan with nonstick cooking spray.

2. In large bowl, stir together cornmeal, flour, Nu-Salt®, Sweet'N Low and baking soda. In small bowl, whisk together buttermilk, margarine and egg: stir in honey. Stir liquid ingredients into dry ingredients just until moistened. Pour into pan. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool about 5 minutes.

Per serving: 156 calories, 4 g protein, 22 g carbohydrate, 6 g fat, 1 g saturated fat, 22 mg cholesterol, 201 mg sodium.

Diabetic exchanges: 1 bread, 1/2 fruit, 1 fat



©1996-2013 Cumberland Packing Corp.