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