CORN BREAD (WEDMAN)

      Title: CORN BREAD (WEDMAN)
  Categories: Diabetic, Vegetarian, Breadmaker
       Yield: 12 Servings
  
       2 c  Cornmeal
     1/2 ts Salt
     1/2 ts Baking Soda
       2 ts Baking Powder
       1 tb Sugar -or- Honey
       1    Egg
       1 tb Vegetable Oil
       1 c  Buttermilk -or- Sour Milk (1
            -cup Lowfat Milk + 1
            -tablespoon vinegar)
  
   Combine the cornmeal, salt, baking soda and baking powder in a bowl.
   Mix well.
   
   Pour into a lightly oiled 8-inch-square baking pan.
   
   Bake in a 400-degree oven for 20 to 25 minutes.
   
   Serves 12
   
   One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2
   Sodium: 184 Potassium: 65 Cholesterol: 24
   
   Exchange Value: 1 Bread Exchange
   
   Source: Holiday Cookbook, American Diabetes Association, ISBN
   0-13-024894-0, by Betty Wedman, M.S.,R.D.
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