I love cornbread! Actually, it is one of my favorite foods. As all you diabetics know, cornbread is not one of our "best" foods to eat. Here is an old recipe that I reworked to make it more diabetic-friendly. Reminder: This is a bread, not a meal; eat accordingly. Only you know your body and what it is capable of handling. If you can't handle this, leave it for those who can and move on.
1 cup cornmeal
1 cup white whole-wheat flour
1/4 cup Splenda Granulated
4 tsp baking powder
2 eggs
1 cup milk
1/4 cup olive oil
1 cup low-fat shredded cheddar cheese
3 tbsp minced chives
Preheat oven to 400 degrees.
Grease a 9 x 13-inch baking pan; set aside.
In a large bowl, combine the cornmeal, flour, Splenda, and baking powder.
In another bowl, whisk the eggs, milk, and oil. Stir into the dry ingredients just until moistened. Gently fold in the cheese and chives. Pour into the prepared baking pan and bake at 400 degrees 18 minutes or until golden brown.
Yield: 15 servings
Note: This recipe is easily halved for a lesser quantity. I like to make the full recipe so I can refrigerate some then warm it in the microwave later.
1 cup white whole-wheat flour
1/4 cup Splenda Granulated
4 tsp baking powder
2 eggs
1 cup milk
1/4 cup olive oil
1 cup low-fat shredded cheddar cheese
3 tbsp minced chives
Preheat oven to 400 degrees.
Grease a 9 x 13-inch baking pan; set aside.
In a large bowl, combine the cornmeal, flour, Splenda, and baking powder.
In another bowl, whisk the eggs, milk, and oil. Stir into the dry ingredients just until moistened. Gently fold in the cheese and chives. Pour into the prepared baking pan and bake at 400 degrees 18 minutes or until golden brown.
Yield: 15 servings
Note: This recipe is easily halved for a lesser quantity. I like to make the full recipe so I can refrigerate some then warm it in the microwave later.
file photo
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