Diabetic Corn Bread

2 cups cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon baking powder
1 tablespoon sugar or honey
1 egg
1 tablespoon vegetable oil
1 cup buttermilk

Preheat oven to 400*. Lightly oil an 8-inch square baking pan; set aside.

Combine the cornmeal, salt, baking soda and baking powder in a mixing bowl. Mix well. Pour into prepared baking pan.

Bake for 20 to 25 minutes or until tested done when wooden pick inserted in center comes out clean. Serves 12.

One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184 Potassium: 65 Cholesterol: 24

Food Exchange Value: 1 Bread Exchange.