Yankee Johnnycake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sifted all-purpose flour,
1 cup: Cornmeal, yellow
1 tsp: Baking soda,
1/2 tsp: Salt,
Sugar substitute equivealent to 1 tablespoon sugar,
1: Egg, medium beaten
1 cup: Buttermilk, made from skim milk
3 tbsp: Vegetable oil,
Directions:
Preheat oven to 400 degrees. Prepare an 8" by 8" by 2" pan with
vegetable oil coating. Sift together all dry ingredients. Combine
egg and buttermilk and add to dry ingredients all at once; add oil.
Stir (do not beat) just until dry ingredients are moistened. Pour
into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch
squares.
Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE
CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
vegetable oil coating. Sift together all dry ingredients. Combine
egg and buttermilk and add to dry ingredients all at once; add oil.
Stir (do not beat) just until dry ingredients are moistened. Pour
into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch
squares.
Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE
CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp