This is an excellent corn bread recipe from Diabetic Gourmet via “The New Family Cookbook For People With Diabetes.” It is very low in carbohydrates for a 2 ¼ Inch square of cornbread. Unfortunately, there is no image for this recipe.
Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1 T. baking powder
½ t. salt
¾ cup fat-free milk
2 large eggs, slightly beaten, or 1/2 cup egg substitute
3 T. Canola or corn oil
Directions
1. Preheat the oven to 425 degrees F.
2. Spray a 9-inch square pan with nonstick pan spray.
3. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Combine the milk, eggs, and oil in a small bowl, add to the dry ingredients, and blend well.
4. Pour into the prepared baking pan. Bake for 20 to 25 minutes, until an inserted toothpick comes out clean.
5. Remove from the oven and turn out of the pan onto a rack. Cool slightly before cutting. Cut into 12 equal portions. Serve warm.
Additional Information
Nutritional Information per serving (2-1/4 inch square):
Calories: 130, Fat: 5 g, Cholesterol: 36 mg, Sodium: 207 mg,
Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1 Fat
