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Yankee Johnnycake recipes

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Ingredients And Procedures

1 c Sifted all-purpose flour;

1 c Cornmeal; yellow

1 ts Baking soda

1/2 ts Salt

Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg; medium beaten

1 c Buttermilk, made from skim

-milk 3 tb Vegetable oil

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 O'Brion and her Meal-Master

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<h1>Yankee Johnnycake recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Sifted all-purpose flour; <P>1 c Cornmeal; yellow <P>1 ts Baking soda <P>1/2 ts Salt <P>Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg; medium beaten <P>1 c Buttermilk, made from skim <P>-milk 3 tb Vegetable oil <P>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 O'Brion and her Meal-Master <BR><BR></P></TD></TR></TBODY></TABLE></pre>
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