Breads
Diabetic Cornbread
By Yankee Magazine|Jan 05 2006|
This recipe came from a friend who has diabetes and is really good and actually is better than the old-fashion cornbread.
Yield:
1 serving
Ingredients
1 cup regular cream of wheat
1/4 cup all-purpose flour (can use whole wheat bread flour)
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 tablespoon oil
Buttermilk as needed to make batter thin
Instructions
Mix all ingredients together and add enough buttermilk to make batter thin. Mix well. Pour in prepared oiled iron skillet and bake at 425 degrees for 15 to 20 minutes or until batter is firm and browned.
To prepare skillet, put enough oil to cover the bottom.
This cornbread is wonderful and is great for diabetics or someone just watching their sugar intake. The bread tastes great.
This is the only cornbread we make now at our house….Very good….
I tried this with whole wheat flour,was very good.Healthy and tasty,what a great recipe.