LINDA'S FAVORITE CORNBREAD

Cornbread is one of my very favorite foods. It is also one of the foods that raises my blood sugar quicker than just about anything. Over the years I tried several experiments and have come up with this as my favorite cornbread. It does not raise my blood sugar and it is quite tasty. I serve it to my family and they enjoy it, too. I make a recipe of it a week and keep it in baggies in the refrigerator. I take out a square at a time, wrap it in a paper towel and microwave it about 15 to 30 seconds (in my microwave, it might be different in yours). It is just as good as straight from the oven. Of course a small pat of butter makes it even better!

Here are my ingredients assembled for this recipe. No, I don't whisk it but I do like to mix it with a whisk then I use a rubber or silicone spatula to give it a stir and to spread it in the pan. It does need to be spread as it is not a runny batter.

Preheat oven to 400 degrees. 

Spray a round or square 9-in square pan with nonstick cooking spray; set aside.

3/4 cup yellow cornmeal

1 1/4 cups white whole-wheat flour (if I have it, I replace the 1/4 cup with garbanzo bean flour)

1/4 cup Splenda granular (I usually use the Kroger brand which is pictured above)

2 tsp baking powder

1/2 tsp salt (optional, but I always use it)

1 cup low-fat milk (I use 2%)

1 large egg

1/4 cup canola or coconut oil

In a mixing bowl, using a whisk, blend the cornmeal, flour/s, Splenda, baking powder and salt until combined. Stir in the milk, add the egg that has been lightly beaten, and the oil. Stir to blend together well.

Using a spatula, spread the batter evenly into the prepared pan and bake at 400 degrees 20-25 minutes. For my oven I set my timer at 21 minutes and it turns out just the way I like it.

The finished product.

As with all breads, quantity is important. Only one serving a day.