Cornbread, a classic Southern favorite often known as Johnnycake, gets a low-carb twist in this delicious recipe. Perfect for baking as sticks, a loaf, or squares, this version is an excellent choice for those managing diabetes. Enjoy it alongside our Diabetic-Friendly Chili Recipe for a comforting and satisfying meal.
EQUIPMENT
- Loaf Pan
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 beaten
- 1/2 cup skim milk
- 2 tbsp butter, melted
INSTRUCTIONS
- Preheat your oven to 450°F (220°C).
- In a medium mixing bowl, whisk together the cornmeal, flour, sweetener, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, and melted butter until well combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Using an electric mixer on low speed, blend until the batter is smooth and fully incorporated (about 2 minutes).
- Grease an 8×4-inch loaf pan and pour in the batter, spreading it evenly.
- Bake on the middle oven rack for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before removing.
- Slice and serve warm.
NUTRITION INFORMATION (PER SERVING)
- Calories: 70 kcal
- Carbohydrates: 10g
- Fiber: 2g
- Net Carbs: 8g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0.1g
- Cholesterol: 19mg
- Sodium: 144mg
- Potassium: 50mg
- Sugar: 1g
- Calcium: 56mg
- Iron: 1mg
