Serves: 16
Total Calories: 60

2 cups water
2 cups yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt (optional)
1 1/2 teaspoons baking soda
2 cups fat-free milk
2 egg substitute equivalents

1. In a bowl, combine 1 cup of the water with the cornmeal, baking powder, salt, and baking soda.

2. In a 3-quart saucepan, heat the remaining 1 cup water to boiling reduce the heat to low and stir in the cornmeal mixture. Cook the mixture until thick and remove from heat.

3. Preheat the oven to 350°F. Lightly spray a 2-quart casserole dish with nonstick cooking spray. First add the milk, then the eggs, into the cornmeal mixture and beat until smooth. Pour into the casserole dish. Bake for 1 hour until set serve warm.

EXCHANGES
1 Starch

NUTRITION FACTS
Calories 79
Calories from Fat 3
Total Fat 0 grams
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 276 milligrams (w/o added salt 142 milligrams)
Total Carbohydrate 15 grams
Dietary Fiber 1 gram
Sugars 1 gram
Protein 3 grams

Nutritional Facts:

Serves: 16
Total Calories: 60
Calories from Fat: 3

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Buttermilk Biscuits
Corn Muffins
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Irish Soda Bread
Pineapple Muffins
Spoon Bread
Sweet Potato And Zucchini Bread