| Corn Bread Yield: 12 servings 2 cups of cornmeal
1 Egg
1/2 teaspoon of salt
1 tablespoon of vegetable oil
1/2 teaspoon of baking soda
1 cup of buttermilk or sour milk (1 cup low fat milk + 1 tablespoon vinegar)
2 teaspoons of baking powder
1 tablespoon of sugar or honey |
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Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan. Bake in a 400ºF. oven for 20 to 25 minutes. Serves 12 Source: American Diabetes Association Holiday Cookbook Each Servings: one servings
Exchange Value: 1 Bread Exchange Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184 Potassium: 65 Cholesterol: 24 Back to Diabetic Recipes | 
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