Cornbread

Cornbread

1 cup yellow cornmeal
¾ cup all purpose flour
1 teaspoon Nu Salt® salt substitute
1 teaspoon Sweet 'N Low® granulated sugar substitute
¾ teaspoon baking soda
1 ½ cups low fat, no salt added buttermilk
¼ cup margarine, melted
1 large egg
1 tablespoon honey

Preheat oven to 400°F. Spray 8 inch round cake pan with nonstick cooking spray. In large bowl, stir together cornmeal, flour, Nu Salt, Sweet 'N Low, and baking soda. In small bowl, whisk together buttermilk, margarine, and egg; stir in honey. Stir liquid ingredients into dry ingredients just until moistened. Pour into pan. Bake 15 to 20 minutes, or until wooden pick inserted in center comes out clean. Cool about 5 minutes.
Makes 1 loaf, 10 servings.

Approximate Nutrient Analysis Per Serving:
Calories 150, Fat 6 grams, Carbohydrate 20 grams, Cholesterol 29 milligrams, Protein 4 grams, Sodium 150 mg.

Dietetic Exchanges:
1 Bread, ½ Fruit, 1 Fat