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. Recipe created by Tracey of The Naked Diabetic
Cornbread is an old southern favourite and commonly referred to as Johnnycake. This recipe for Low-Carb cornbread is best suited for sticks, a loaf or squares, and it is one of the best recipes for cornbread for diabetics. This awesome cornbread goes perfectly with our Diabetic Friendly Chili Recipe.
This Low carb Cornbread recipe uses rea; cornmeal, which is a must for a traditional cornbread texture and flavour.
This low-carb cornbread for diabetics has been adapted to contain fewer calories and carbs than a regular cornbread recipe, which makes it an ideal cornbread for diabetics. This cornbread is also suitable for anyone wanting to cut calories and carbohydrates.
Special Equipment
Ingredients List
- Cornmeal (yellow, finely ground)
- all-purpose flour
- Splenda (or zero-calorie sweetener, suitable for cooking)
- baking powder
- salt
- egg
- skim milk
- butter
Recipe for Low Carb Cornbread for Diabetics
Recipe for Low Carb Cornbread for diabetics
Equipment
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp Splenda Granulated Sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Large egg – lightly beated
- 1/2 cup skim milk
- 2 tbsp Butter – melted
Instructions
- Preheat oven to 450°F (220°C)
- In a medium-sized mixing bowl, combine cornmeal, flour, sweetener, baking powder, and salt.
- Stir to combine.
- In a small mixing bowl whisk together egg, milk, and melted butter.
- Make a well in the dry ingredients and add the wet mixture,
- Using an electric mixer, beat on low speed , until thoroughly combined. ( only takes a couple of minutes)
- Pour mixture into a greased 8 by 4 inch loaf pan.
- Spread evenly in the pan.
- Bake on middle rack of oven for approximately 15 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
- Let cool for 10 minutes.
- Remove from pan.Slice and serve.
Nutrition
If adding chilli peppers or jalapeños, try adding some cheddar cheese, it is a great combination of flavours, especially if you are serving it with chilli.
REMINDER – adding cheese or other ingredients to this low-carb cornbread for diabetics recipe will alter the nutritional value of your bread. For most ingredients such as jalapenos or chilli peppers and spices, it remains the same but adding cheese or sun-dried tomatoes will affect the nutritional values.
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
How to spice up your cornbread
You can easily add a little spice to this low-carb cornbread for diabetics recipe, by adding finely chopped jalapenos, your favourite spicy pepper or 1/2 of a teaspoon of chilli powder. Some other suggestions for alternative flavour options are as follows:
- 1 tbsp of chopped sundried tomatoes
- 1 tbsp chopped fresh chives
- 1 tbsp chopped black olives (goes great with Greek salad)
- 1 tbsp of chopped jalapenos or chilli peppers ( mentioned above)
- 2 tbsp chopped onion and then fry before adding to the mixture
- chopped cooked bacon
- 1 tsp chopped fresh rosemary.
- 1/4 cup grated sharp cheddar cheese
About the flour Flour
This diabetic cornbread recipe uses all-purpose flour. I have made it with Almond Flour but I find it too grainy. The cornmeal already has a grainy texture and adding the almond flour seemed to amplify that texture. Feel free to substitute all-purpose flour with almond flour if you prefer. That will reduce the carbs in the final serving. You can also substitute the all-purpose flour with Carbalose flour. That also reduces the carbs, but it will be denser.
Getting the right kind of cornmeal
When you are in the supermarket, you may see different types of cornmeal. the type we recommend for this recipe is finely ground yellow cornmeal. If you are unable to get the finely ground yellow cornmeal, then by all means get the medium grind. The only difference is the texture. the coarser the grind the more grainy or gritty the texture will be of your finished loaf.
Sweeteners in the recipe
I have used Splenda as my sweetener. The nutritional facts are based on the use of Splenda (sucralose), but if you choose a different zero-calorie sweetener, it may affect the nutritional values. Some sweeteners do not work well when baking. It is a matter of personal preference, but I find that Splenda (sucralose) pr stevia works well for baking and cooking recipes.
Choosing your pan
In this recipe, I used an 8-inch loaf pan. There are other options if you would like a different look. Cornbread moulds can come in triangular slices, corn sticks and corn dog sticks. For original cornbread or cornsticks, use the cast iron cornstick moulds. these give you individual portions and are equal in size. Remember to adjust the nutritional values when using other pans or moulds.
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75 year old life-long family cook here. I started cooking when I was 10 years old, and in all those years I have yet to find a corn bread recipe that did not turn out dry and suck every gram of fluid out of my mouth. This recipe is AMAZING!! The corn bread came out so moist and tasty I couldn’t believe it. My husband and I ate every crumb of it last night, and I’m making more tonight to eat with leftovers. The only negative was that there wasn’t enough batter to do justice to a loaf pan, I I used a smallish casserole dish.
Thank you for this delicious recipe!!
Thank You Linda. I am super glad you and your husband liked it!
In addition to be a diabetic, I am also in the middle of a huge weight loss journey. I have now made this recipe several times and it has come out perfectly each time.
I bake mine in a medium cast iron skillet.
We like it with my sugar-free ginger peach jam or sugar-free apple butter or a touch of honey or even plain.
Thank you!
That’s awesome Kathy.
Good luck on your weight loss journey.