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Ethel Abrams, in Springfield, IL, shares a delectable way to serve cornbread. Try this warm with sugar free maple syrup for breakfast or cold with a chicken salad for lunch. Either way, I though it was great.
1/2 cup + 2 tablespoons yellow cornmeal
3 tablespoons all purpose flour
2 teaspoon baking powder
1/4 cup granular Splenda
2/3 cup Carnation Nonfat Dry Milk Powder
2 eggs, beaten, or equivalent in egg substitute
1 cup (one 8-oz can) crushed pineapple, pack in fruit juice, undrained
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. In a medium bowl, combine cornmeal, flour, baking powder, Splenda and dry milk powder. Add eggs and undrained pineapple. Mix well to combine. Spread batter into prepared baking dish. BAke for 30 minutes. Place baking dish on a wire rack and allow to cool. Cut into 6 servings.
Serves 6 - Each serving equals:
HE: 1 Br, 1/3 SM, 1/3 Pr, 1/3 Fr, 4 OC
158 Calories, 2 gm Fa, 7 gm Pr, 39 mg Ca, 141 mg So, 115 mg Cl, 2 gm Fi
Diabetic: 1 1/2 St
Healthy Exchanges Newsletter, Vol X, Issue 1 - January 2001, pg 5
Joanna M Lund