Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c sifted all-purpose flour
1 c cornmeal; yellow
1 ts baking soda
1/2 ts salt
1 sugar substitute equivealent
- to 1 t; ablespoon sugar
1 egg; medium beaten
1 c buttermilk, made from skim
-milk
3 tb vegetable oil

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

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