Recipe for Low Carb Cornbread for diabetics
Easy to make, diabetic-friendly reduced sugar low carb cornbread.
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Servings: 12
Calories: 77kcal
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp Splenda (or equivalent sweetener)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 slightly beaten egg
- 1/2 cup skim milk
- 2 tbsp melted butter
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
Calories: 77kcal
