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diabetic low carb cornbread on a cutting board

Recipe for Low Carb Cornbread for diabetics

Easy to make, diabetic-friendly reduced sugar low carb cornbread.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Keyword: Diabetic Cornbread recipe, Low Carb Cornbread Recipe, Sugar Free Cornbread
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 70kcal
Author: The Naked Diabetic
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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

Calories: 70kcal | Carbohydrates: 10g | Fiber: 2g | Net Carbs: 8gr | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 144mg | Potassium: 50mg | Sugar: 1g | Calcium: 56mg | Iron: 1mg