Pumpkin Cornbread
Kids can help mix this recipe.
1 1/4 cups cornmeal
1 1/3 cups all-purpose flour
1/2 cup sugar or Splenda (sugar substitute)
1 1/2 T baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 1/3 cups non-fat sour cream
1/2 cup reconstituted milk (from dry nonfat)
6 eggs, beaten
8 T margarine, melted
1 16 oz. canned pumpkin
Preheat oven to 350°F.
Mix cornmeal thru nutmeg in bowl. Add sour cream and milk, mix just until combined. Add eggs and margarine. Pour into greased 12x8 baking pan, bake 45
minutes. Makes 24 squares.
149 calories, 4 g. protein, 8 g. fat, 16 g. carb., 1 g. fiber
Taken from The Diabetes Holiday Cookbook, C. Leontos, 2002
