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The Recipe Instructions |
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Ingredients
1 cup yellow cornmeal
1 tbsp whole-wheat flour
1/4 cup unprocessed uncooked wheat bran
1 tsp baking soda
1 tsp salt
1 cup low-fat buttermilk
1 egg
3 tbsp corn oil
Directions
Preheat the oven to 425 degrees. Combine the dry ingredients in a large
bowl. Combine the buttermilk, egg, and oil and add to the dry ingredients,
stirring just until the dry ingredients are moistened.
Pour the batter into an 8- by 8-inch pan or cast-iron skillet. (If using
cast-iron, preheat the skillet in the oven for 3 minutes before adding the
batter.) Bake for 20 minutes.
This recipe yields 10 servings. Serving size: 1/10 recipe.
Exchanges Per Serving: 1 Polyunsaturated Fat, 1 Starch.
Nutrition Facts: Calories 113; Calories from Fat 50; Total Fat 6g;
Saturated Fat 1g; Cholesterol 22mg; Sodium 391mg; Carbohydrate 14g;
Dietary Fiber 2g; Sugars 1g; Protein 3g.
Comments: A very common meal in the South is greens, pot likker (the
broth, usually flavored with meat), and corn bread. You can't get much
more Southern than that!
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-28-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"
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Per Serving (excluding unknown items): 96 Calories; 5g Fat (45.0% calories
from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 345mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat.
NOTES : Recipe from "Southern-Style Diabetic Cooking" by Martha Chitwood,
RD, (© American Diabetes Association, 1996)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Martha Chitwood, RD
Preparation Time: 0:00
Servings: 10
Diet Crusty Corn Bread Recipe brought to you by Diet Recipes To-Go
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