Source: Reprinted with permission from The Joslin Diabetes Quick and Easy Cookbook. Copyright ©1998 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org.

Homemade bread baked with Canadian bacon.

Servings

1 butter flavored cooking spray
2 oz Canadian bacon , cut into 1/2 inch dice
0.33 cup yellow cornmeal
0.67 cup cold water
1 tbsp Margarine, 80% fat, unsalted
0.25 cup liquid egg substitute
0.33 cup fat free milk

1 Preheat the oven to 425 degrees F. Coat a 1 3/4-cup ramekin or baking dish with cooking spray.
2 Lightly coat a nonstick skillet with cooking spray. Add the bacon and saute over high heat for 2 minutes. Set aside.
3 Place the cornmeal and water in a small nonstick pot. Bring to the boil.Stir and cook for 1 minute, then remove from the heat. Stir in the margarine, egg substitute, and milk in that order. Add the reserved Canadian bacon. Spoon the mixture into the prepared ramekin.
4 Bake for about 15 minutes, until set and browned around the edges. Serve warm.