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Diabetic Cornbread Recipe

Excellent And Healthy Cornbread

Excellent And Healthy Cornbread

This is a simple recipe with delicious results.I added 1/2 cup liquid honey, next time I'll add just 1/4 cup as it was a little too sweet. It held well together and was great with baked beans... Excellent cornbread! I added 1 Tbsp. of oil and 2 Tbsp. of honey, which still kept it lowfat and made it taste even better. The texture is not crumbly and cake-like but is firmer and denser. It has an excellent flavor and is perfectly moist. It's especially good with fat-free margarine and/or honey. I will make this ... This tastes the best warm from the oven. I love the light texture and good corn flavor. Using yogurt with fruit inside gives it added interest and sweetness. Thanks for the fun recipe! Excellent cornbread! My whole family loved it. It was even better than my old recipe that used 1/2 c. oil. Thanks for a great low-fat recipe Maria! These were very good for being healthy. It is little drier than I would like but you can't have everything, right? Wow! I'm originally from SC so I'm kinda picky about my cornbread...Mama and Granmama were great cornbread makers. I needed to use up some plain yogurt to I tried this recipe. The only changes I... I made this late last night to use for johnny cake this morning......it is absoulutely yummy, not too sweet and with a good corn flavor. I will make this very often.Thanks for the great recipe! I made this with greek yogurt because it was what I had one hand. The batter was way too thick and the first batch came out very dry. The second time I used greek yogurt with about 1/4 cup milk ... Continue reading >>

Cornbread Muffins (9 Carbs Each)

Cornbread Muffins (9 Carbs Each)

Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean My conversions to the antiquated & inaccurate use of cups is very close. The carbohydrates are accurate if using grams. a1c: May 13 - 5.2% (33) | Nov 12 - 5.2% (33) | Mar 12 - 5.2% (33) | Nov 11 - 5.3% (35) | Aug 11 - 5.2% (33) | Nov 10 - 5.6% (38) | May 10 - 5.3% (34) | Jan 10 - 5.4% (36) | Nov 09 - 5.8% (40) You can eat whatever you want, just don't eat it everyday! These are delicious & retain the taste of corn. I've looked at many recipes for low carb cornbread & they may as well be almond because they don't use the cornmeal. These muffins are lower carb than ones made using flour & cornmeal plus sugar. What I try to do with all my recipes is reduce the number of carbs as much as I can without losing the taste. You could omit the splenda & that would make each muffin 8 carbs, but for what it's worth, I'd prefer to keep it in there. Moderator T2 dx'd 2009, low carb diet, Metformin, Januvia. I made these today and they were delicious! Tho I admit I've never made cornbread before so I was unsure which type of cornmeal to buy. There's coarse and fine grind. I got the coarse, which makes for a very coarse muffin. Reminded me of the corn muffins I used to get at Cracker Barrel restaurant. Tho next time I think I'll use the fine grind (has the consistency of flour rather than meal). Fortunately my store sells it in very small packages so I didn't have to buy a lot. Continue reading >>

In A Jiffy Corn Muffin Recipe

In A Jiffy Corn Muffin Recipe

This cornbread recipe is a game changer if youre low carb or gluten free. I dont know about you, but Ive MISSED cornbread, and all the recipes Ive been able to find use lots of almond flour instead. And for me, its just NOT the same. I noticed that my little local grocery store was starting to set up the Thanksgiving feast food displays, including a wall of Jiffy Corn Muffin mixes. If youre familiar with the Jiffy corn muffins, theyre a light, slightly sweet version of cornbread that were a staple in my pantry when I was growing up. They dont have a gritty cornmeal texture, but have a lighter cake-like texture thats married to a true corn flavor.Corn muffins wereTHE requiredside dish with vegetable stew in my house. Full Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Disclosure Page Now, I know that these are not true southern cornbread. My Mom made that version too. Ill leave the great debate of sweet over savory for another time. But I had this epiphany that I could probably make a low carb corn muffin in a Jiffyand I have been VERY pleased with my results! Ive been missing cornbread since Ive been eating Trim Healthy Mama style , since I focus on healthy low glycemic carbs. And Ive been looking for a low carb version of cornbread. I have not been able to find a single recipe that is actually using corn meal or floura pretty important component to getting that true corn flavor. All of the low carb cornbread recipes I found online used hefty amounts of almond flour. Which creates a heavy finished product not only in texture but in calories too. I wanted something lighter Continue reading >>

Cornbread & Sausage Stuffing Recipe - Eatingwell

Cornbread & Sausage Stuffing Recipe - Eatingwell

Preheat oven to 325F. Coat a 9-by-13-inch baking pan with cooking spray. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm. Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350F until hot, about 30 minutes. Found this recipe while looking for a healthier options. Whole family loves it. Will be making this for years to come. This recipe is easy to make & is absolutly delish! Didn't want to stop eating it! Will def be making again and again.Pros: easy to prepare, delicious to eatCons: you can't stop eating it! Not for Diabetics!I'm only commenting on this recipe because it is on your list of diabetic-friendly recipes.Cons: Cornbread has approximately 125 grams of carbs per cup this stuffing was awesome! next time i'm going to try spicy sausage to give it a little kick. We've been a cornbread/sausage stuffing family for generations - and changing to this healthier version has been met with continued demands for this yummy dish both for Thanksgiving and just family Sunday dinners. I always make my own cornbread san sugar, so I add a chopped apple with the veggies j Continue reading >>

Homemade Whole Grain Cornbread Or Muffins (soaked Option)

Homemade Whole Grain Cornbread Or Muffins (soaked Option)

* Need gluten-free? Here's one version ; an even better one is in my Better Than a Box cookbook . * Adapted from the More with Less Cookbook. Every real food cook needs some basic resources that everyone recognizes. If you have a desire to cook real food more fluently or gain confidence in remaking some of your own processed style recipes using only whole foods, youll love the bestselling eBook Better Than a Box . With 60 ready-to-go recipes and 100 pages of kitchen tutorials, your family will be singing your real food praises in no time. Click HERE for more info on the premium package, including the Kindle version. Mix together cornmeal and flour (the one cup each from the original recipe) with a total of one cup buttermilk and/or yogurt (this is in place of the milk, and you can use whatever you have on hand, one or both options). Soak at room temperature overnight, then add baking powder, baking soda, salt, eggs, honey and coconut oil or butter at baking time. Change: Reduce baking powder to 2 tsp. and add 1 tsp. baking soda. Be careful to stir the baking powder, soda and salt in evenly. Dishes saver: You can melt the coconut oil or butter in the 88 pan in the oven as it preheats. Cook as directed above. I love to make this in a cast iron skillet for a little added rustic-ness! Click here for a list of all the Monday Missions, Kitchen Stewardships baby steps to balancing the care of Gods gifts of time, health, earth and money. Continue reading >>

Whole-grain Skillet Cornbread

Whole-grain Skillet Cornbread

1/4 cup plus 1 tablespoon extra-virgin olive oil 1. Heat oven to 400 degrees. Preheat an 8-inch cast-iron pan or pie dish. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined. 2. Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 23 to 25 minutes. Brush with honey, then let cool. Cut into wedges. Preheating the pan ensures that the batter gets nice and crispy. Balancing cornmeal with fiber-rich whole-wheat flour makes the bread a filling stand-in for stuffing. This version of cornbread is phenomenal. I use an 8" round aluminum pan because I don't have a cast iron skillet (yet) and sometimes substitute the egg for one tablespoon of flaxseed whisked in three tablespoons of hot water. I live in France and use kefir (fermented milk) as I can't find buttermilk here. (I used to sub with yogurt or skim milk + lemon but kefir is now my favorite buttermilk substitute.) When I'm out of cornmeal (semoule de mais) I use polenta and texture is a little fluffier. Continue reading >>

Buttermilk Cornbread Recipe - Diabetes Self-management

Buttermilk Cornbread Recipe - Diabetes Self-management

Preheat oven to 400F. Place an 8-inch cast-iron skillet in the oven to preheat. In a large bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Add egg substitute, oil, buttermilk, and water, stirring until just moistened. Using oven mitts, remove skillet from oven and coat liberally with cooking spray. (Alternatively, an 8 x 8 baking pan at room temperature, coated with cooking spray, can be used). Pour batter into skillet and bake for 2025 minutes or until cornbread is golden and cooked through. Yield: 9 servings. Serving size: 1/9 of recipe. Calories: 138 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Cholesterol: 2 mg, Sodium: 251 mg, Fiber: 2 g Exchanges per serving: 1 1/2 starch, 1/2 fat. Carbohydrate choices: 1 1/2. Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Yogurt Corn Bread Recipe

Yogurt Corn Bread Recipe

Yogurt Corn Bread Recipe photo by Taste of Home Read Reviews Be the first to add a review My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. Amanda Andrews of Mansfield, Texas Preheat oven to 425. Combine the first five ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes. Yield: 9 servings. Originally published as Corn Bread Squares in Light & TastyFebruary/March 2003, p29 1 piece: 157 calories, 7g fat (1g saturated fat), 24mg cholesterol, 349mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat. Preheat oven to 425. Combine the first five ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes. Yield: 9 servings. Originally published as Corn Bread Squares in Light & TastyFebruary/March 2003, p29 Select the Newsletters that interest you to subscribe Receive new recipes and fan favorites for daily inspiration! Quick & easy homemade meals that are perfect anytime! Get our 10 most popular recipes delivered to your inbox! By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected. Your comments will be visible in reviews section once moderator will approve. Any changes to your rating or review will appear where you originally posted your review "Love this cornbread! I've been looking for a moist recipe and this is Continue reading >>

Corn Bread

Corn Bread

Here it is! The classic corn bread recipe you're looking for. If you like, you can tweak this easy recipe in a variety of ways: Make double corn bread, green chile corn bread, corn muffins, or corn sticks with our variations, below. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces. Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter. Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter. Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter. Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter. Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins. Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and hea Continue reading >>

Double Corn Bread

Double Corn Bread

Ingredients 1 cup cornmeal ½ cup all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 2 egg whites (or ¼ cup egg substitute) ½ cup non-fat sour cream 2 tablespoons canola oil 1 (8.5-ounce) can creamed corn Cooking spray Directions Preheat oven to 425º. Combine cornmeal, flour, baking powder and baking soda in large mixing bowl. Mix well. Separate eggs or measure egg substitute and place in small bowl. Add sour cream, oil, and creamed corn and mix well. Add corn mixture to dry ingredients and stir only enough to dampen flour. Spray muffin tins or 9x9 inch pan with cooking spray. Spoon batter into muffin tin or pan. Spray top lightly with cooking spray. Bake muffins for 20 minutes, pan for 25 minutes. Remove from oven and serve warm. Cut bread into 12 servings. Continue reading >>

Healthy Cornbread Stuffing, Diabetic Friendly, With Pecans And Sausage

Healthy Cornbread Stuffing, Diabetic Friendly, With Pecans And Sausage

Healthier Cornbread Dressing with Homemade Cornbread, Low Glycemic Recipe Food can help you discover things about yourself. I married a Southern guy. He married an Italian girl. Hes been a lot more willing to come over to myself of the table than I have been to his. Take cornbread dressing for example. If Im going to stuff myself, I want it on my terms, bread stuffing, the stuff I grew up on. But for fifteen years I would see his eyes light up at the thought of cornbread dressing, a dish I was completely unfamiliar with until I moved to Nashville. For the first few ten years I wouldnt even taste it. Im not sure what I was holding onto. Maybe it was my own family memories. I remember my first Thanksgiving in Nashville as the saddest Thanksgiving of my life. It rained and we had to drive the hour and half to his familys house. The day was marred by a dark family matter and a discussion of a wedding to take place in a funeral home (it never happened). Thanksgiving dinner is a bit sacred, and can hurt when spent with people that feel like strangers. I missed my brother and I remember crying all the way home. I wanted to leave Nashville, leave the family I married in to, because I didnt feel like I belonged. I wanted to take my husband with me and run back to California, because even though my family wasnt there, I left my friends who loved me. Refusing to get involved with cornbread dressing was my way of holding onto what I missed about my life. This year I decided to make cornbread dressing for my husband and for you. It now means Im all the way in. After all, I wrote the Nashville bucket list for the Nashville Arts & Entertainment Magazine. The Process for Healthier Cornbread Dressing In order to make a good cornbread dressing, first make good old fashioned corn bread. Continue reading >>

Parmesan Corn Bread | Diabetic Living Online

Parmesan Corn Bread | Diabetic Living Online

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed Coarse-ground or regular yellow cornmeal (optional) Preheat oven to 375 degrees F. In a small bowl, pour the boiling water over bulgur; let stand for 5 minutes. Drain. Meanwhile, generously grease and flour a 1-1/2-quart souffle dish or a 9x5x3-inch loaf pan or line bottom with parchment paper. Set aside. In a large bowl, combine the 1 cup cornmeal, the flour, Parmesan cheese, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a medium bowl, stir together milk, egg product, and the 3 tablespoons oil. Stir in drained bulgur, green onions, and basil. Add bulgur mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour batter into prepared dish or pan. If desired, brush top of loaf with additional oil and sprinkle with additional cornmeal. Bake for 45 to 50 minutes for the souffle dish, 40 to 45 minutes for the loaf pan, or until a toothpick inserted near the center comes out clean.* If necessary to prevent overbrowning, cover loosely with foil for the last 10 to 15 minutes of baking. Let cool in dish or pan on wire rack for 10 minutes. Remove from dish or pan. Cool on a wire rack for 30 minutes. Serve warm. Makes 12 servings. *Test Kitchen Tip: Gently make a small opening in the crust with the toothpick before inserting it to test for doneness. PER SERVING: 150 cal., 5 g total fat (1 g sat. fat), 3 mg chol., 241 mg sodium, 22 g carb. (2 g fiber), 5 g pro. Continue reading >>

A Delicious And Easy Sugar Free Cornbread Muffins Recipe

A Delicious And Easy Sugar Free Cornbread Muffins Recipe

I think it is safe to say that cornbread is a standard fall muffin to eat. That is why I am all over these Sugar Free Cornbread Muffins . I like that this is a tasty recipe and that I do not even miss the sugar in it. This recipe includes information that is sponsored by the folks at Best Buy. As a result, I have received some compensation for it. However, I can assure you that this product is something that I do use and that I could recommend. I am an avid fitbit user. Every week I compete with other fitbit users in a (work) weekly challenge to see who can achieve getting in the most steps in. On some weeks, I win the challenge- not bad since I am a bit more chronologically gifted than the others. On other weeks, I am just a participant. No matter what the outcome may be in these challenges, we are all benefiting by staying active. As a result, we are having fun as well. I am showing you how much I am enjoying my new firbit ionic. This ionic was sent to me from the folks at Best Buy. It is part of their Top Tech list. Best Buy identified the coolest and best tech to gift this season. This is on that list. As an avid fitbit user, I can tell you that this is a great gift for anyone on your list. Including yourself. Cornbread muffins are pretty classic this time of the year. While we like to eat our cornbread as slice of cornbread or as part of another dish, muffins remain a popular option as well. That is because muffins are all ready in individual portions and they can be eaten while on the go. I like baking extra muffins because my family can eat them later or even take them with them when they are heading out the door. Also, we can probably agree that cornbread can taste good warm or cold. Although, the smell of warm cornbread muffins just out of the oven is a smell Continue reading >>

The Ultimate Healthy Cornbread {recipe Video!}

The Ultimate Healthy Cornbread {recipe Video!}

An easy recipe for classic cornbread with a healthy makeover! Lightly sweetened, perfectly tender & absolutely guilt-free! Although most of my family looks forward to the side dishes more than the turkey on Thanksgiving (especially this healthy sweet potato casserole it tastes like pumpkin pie!), the exact opposite scenario occurs with our main entre at Christmas. Nearly every year, we purchase a honey baked ham from a specialty shop in town, along with an assortment of chutneys and stone ground mustards. We typically cut a few slices to serve the day before as part of celebrating my grandparents wedding anniversary (yes, they were married on Christmas Eve!), but we save the majority of the ham for our regular Christmas dinner. Everyone reaches for those thick, juicy slices first, as well as the condiments, before turning their attention to the platters of sides. Even with everyone sneaking into the fridge for a few extra nibbles in between meals throughout the next few days, licking the sweet honey evidence from their fingers to avoid getting caught, we still end up with leftovers. However, Mom always plans ahead and buys a special artisan package of dried beans from the store when she picks up the ham. When everyone proclaims theyre done, she adds the rest of the ham to a big pot, along with the contents of the package and an ample amount of water, to make ham bone and bean soup. While it simmers, it fills the house with the coziest savory smell, causing everyone to ask, Is it done yet? Occasionally, Mom whips up a batch of cornbread while the soup cooks. She usually follows the directions from one of our old well-worn cookbooks or on the back of the box of cornmeal, both of which depend on large amounts of oil and sugar for their moist texture. Its a good thing we u Continue reading >>

Mexican Corn Bread | Everydaydiabeticrecipes.com

Mexican Corn Bread | Everydaydiabeticrecipes.com

You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Mexican Corn Bread is a welcome change from the normal side serving of bread, so go ahead and spice things up a little. A small portion of this won't damage your diabetes diet as long as it's served with a well-balanced meal of lean protein and lots of vegetables! 3/4 cup shredded Mexican cheese blend, divided Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray. In a large bowl, combine all the ingredients except 1/4 cup cheese; mix well, then pour into the baking dish and sprinkle with the reserved 1/4 cup cheese. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut into squares and serve warm. I have not made this yet so I cannot rate it. We are sorry. There was an error tyring to post your rating and review. Your comment will appear after our editors have had a chance to review it. Thanks for your comment. Don't forget to share! Could you rework this recipe using a corn bread mix, instead of starting with the cornmeal? What amts of cheese and corn would you use when making with a mix? Thanks for the help. Yes, you could use a corn bread mix instead of cornmeal. The amount of cheese and corn would not change, but you do need to follow the ingredients on the box for the cornbread mix. You will also not need the oil and eggs called for in our recipe. Of course, by using a corn bread mix the nutritional values will be different too. We hope you enjoy this bread! Continue reading >>

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