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

1.0
1 each  butter flavored cooking spray 2.0
2 oz  Canadian bacon 0.3333
0.3333 cup  yellow cornmeal 0.6667
0.6667 cup  cold water 1.0
1 tbsp  Margarine, 80% fat, unsalted 0.25
0 1/4 cup  liquid egg substitute 0.3333
0.3333 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.