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CORNBREAD SUBSTITUTE FOR DIABETICS | |
1 c. uncooked cream of wheat 1 c. self-rising flour 1 c. buttermilk 1/4 c. cooking oil 1 egg 4 tsp. baking powder 1/2 tsp. salt Combine all ingredients well. Pour into a greased skillet and bake at 350 degrees until golden brown. |
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