Diabetic Corn Bread
A moist and hearty diabetic-friendly cornbread with a slightly sweet and savory flavor, perfect for breakfast or as a side for comfort meals, suitable for all ages.
Ingredients
Instructions
- Beat the egg whites until frothy.
- Add oil, baking powder, powdered milk, and flour to the eggs and mix well.
- Alternate adding water and cornmeal, stirring until the batter is smooth.
- Spray a 7 x 11-inch Pyrex pan with cooking spray (Pam) and heat it.
- Preheat the oven to 400°F (200°C).
- Pour the batter into the hot pan.
- Bake for 45 minutes or until the cornbread is nicely browned.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat flour and cornmeal. You can substitute the oil with unsweetened applesauce for a healthier twist. To enhance flavor, add a pinch of salt or some spices like cumin or paprika. If you're looking for more corn flavor, try adding some canned corn or frozen corn to the batter. This cornbread pairs beautifully with Louise'S Corn Dish.
Serving Suggestions
This diabetic cornbread is delicious served warm with a pat of butter or a drizzle of honey. It makes a great side dish for hearty meals or chili. For a complete meal, pair it with Souper Green Beans for a nutritious and satisfying dinner. You can also crumble it over salads for added texture or enjoy it as a snack with your favorite dip.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Diabetic Corn Bread contains roughly 383 calories, with 11g protein, 46g carbohydrates, and 17g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 463mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole grain cornmeal instead of regular cornmeal?
Yes, whole grain cornmeal can be used in this recipe. It will add more fiber and a slightly nuttier flavor. Just make sure to check the texture, as it may affect the moisture content of the batter slightly.
Is there a way to make this cornbread sweeter?
If you prefer a sweeter cornbread, you can add a couple of tablespoons of honey or agave syrup to the batter. However, keep in mind that this may alter the recipe's diabetic-friendly aspect, so adjust accordingly if needed.
Can I add ingredients like cheese or jalapeños for flavor?
Absolutely! Adding shredded cheese or diced jalapeños can enhance the flavor of your cornbread. Just be mindful of the extra moisture and adjust the liquid ingredients if necessary to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).