Diabetic Mexican Cornbread w/exchanges

I have a lot of Diabetic people on my list including me..Many of them have asked for this kind of recipes ,

 so here ya go !!!

1 cup yellow cornmeal
3/4 cup all-purpose or unbleached white flour
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons softened butter or regular margarine
3/4 cup low-fat (1%) milk
1 large egg white
1/3 cup medium chunky salsa

Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick spray.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Cut in the butter with a pastry cutter or two forks until well combined. Add the milk, egg white, and
salsa, and stir in with a few swift strokes.

Transfer the batter to the prepared pan, and spread it out to the edges of the pan using the back of a large spoon.
Bake for 17 to 21 minutes or until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.

Serve warm. Store leftover cornbread tightly wrapped at room temperature.

Nutritional Information Per Serving (1 square):
Yield: 9 servings


Calories: 148, Fat: 4 g, Saturated Fat: 2 g,
Cholesterol: 31 mg, Sodium: 180 mg, Carbohydrate: 25 g,
Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g

Diabetic Exchanges: 1-1/2 Starch, 1/2 Saturated Fat