Southern cornbread (durcholz)
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Southern cornbread (durcholz)
  Southern    Cornbread    Diabetic    Breadmaker    Low Fat  
Last updated 10/4/2011 8:23:44 PM. Recipe ID 57027. Report a problem with this recipe.
Wms8p0G-0-Ih Gg+$0(+%WVzwN,KVg͝:O'/Pb> rCQ}|{5vQ(B^5pbL~@d2iL5{reqi5bv鶹R[K=lR*-FQU F94F6̘-ܑ0a4gE[ ve*L0)FR.Hu" 8b(65IF$3al@ԐO n#C a#Hs#isO;Oތ{铳g2xqNǓo@05 } W2>ث(TH+wr,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБf񒖽oV(i+9)77e61LLV9'Ww;9Nb!Qy#B2pw䣶8' ]__yJ][R;(J>fՙ`k\@A5K1D<>cr&,Pkܳl'2{}..}@F0]DF`S4 uL`e D=(*]i2PpmzPTdf9F)-D /鴎KaOR&TL؀+sѷQ^HS@N0w6xyTA "I޺MbQvТӔS



 
      Title: Southern cornbread (durcholz)
 Categories: Diabetic, Breadmaker, Low-fat
      Yield: 12 Servings
 
      1 c  Yellow cornmeal;
      1 c  Flour;
      4 ts Baking powder;
    3/4 ts Salt substitute;
      1 md Egg; slightly beaten
      1 c  Skim milk;
 
  Sift dry ingredients together.  Add egg and milk; mix well. Pour into
  12 x 8-inch 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
  




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Recipe ID 57027 (Apr 03, 2005)

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