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Corn bread is very popular in this part of the country as a complement to soup. These muffins are really easy to make and have good texture and flavor!
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Diabetic Exchanges: One muffin (prepared with light mayonnaise and egg substitute) equals 1-1/2 starch, 1-1/2 fat; also, 189 calories, 434 mg sodium, 2 mg cholesterol, 29 gm carbohydrates, 3 gm protein, 7 gm fat.
Originally published as Cornmeal Muffins in
October/November 1991, p49
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