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Yankee Johnnycake


1 cup Sifted all-purpose flour;
1 cup Cornmeal; yellow
1 teaspoon Baking soda
1/2 teaspoon Salt
Sugar substitute equivalent to 1 tablespoon sugar
1 Egg; medium beaten
1 cup Buttermilk, made from skim milk
3 Tablespoons Vegetable oil

Yield: 16 servings

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




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.