Recipe - Southern Cornbread

1 cup Yellow cornmeal;
1 cup Flour;
4 teaspoon Baking powder;
Three fourths teaspoon Salt substitute;
1 md Egg; slightly beaten
1 cup Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into 12 x
8inch pan which has been sprayed with a nonstick vegetable coating. Bake
at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0, carbohydrate
15g, sodium 142mg.

Exchanges: Bread 1

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry,
Carolyn Williamson, M.S.

Formatted for MealMaster by Joyce Burton.

Posted to MMRecipes Digest V4 #133 by "dtennant@spectra.net"
dtennant@spectra.net on May 13, 1997