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MAMA'S
LOWFAT CORNBREAD

No Southern meal would be complete without cornbread. In the old days, Northerners sometimes called it Johnny bread, because the Confederate soldiers, called Johnny rebs, carried it with them as part of their rations. The South had plenty of corn but not much wheat to make bread with. Here is a quick lowfat version of the recipe.

Ingredients



3/4 cup of cornmeal, (self rising)

approximately 1/4 cup of flour

½ cup of skim milk

1 egg substitute (1/4 cup)

PAM ,fat free, no stick cooking spray, sufficient to coat the bottom and sides of a large iron skillet



Directions

Pour ingredients into a large mixing bowl and blend well. Spray Pam into a medium size skillet and heat the skillet on a low fire. Be careful not to burn the PAM. When the skillet is hot enough to make the batter sizzle, pour the mixture into the skillet and place into an oven preheated to 400 degrees Fahrenheit. Leave in oven for ten to twelve minutes and then take out. Spray I Can't Believe It's Not Butter on the top of the cornbread and place back into the oven and turn the broiler on for five minutes to brown the top of the bread.

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