This week's Diabetic Side Dish of the Week is a Diabetic Cornbread Recipe. To make this week's Dish you'll be needing White Cornmeal, All Purpose Flour, Baking Soda, Baking Powder, Salt, Egg Substitute, Cooking Oil, Low Fat Buttermilk, Water, and Cooking Spray. There's 138 calories and 23 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I've left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/
Diabetic Cornbread Recipe
Preparation time: 10 minutes.
Baking time: 20–25 minutes.
Ingredients
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup liquid egg substitute
1 teaspoon corn oil
1 cup low-fat buttermilk
1/3 cup water
Cooking spray
Directions
Yield: 9 servings.
Serving size: 1/9 of recipe.
1 - Preheat oven to 400°F. 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 20–25 minutes or until cornbread is golden and cooked through.
Nutrition Facts Per Serving:
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
https://www.diabetesselfmanagement.com/recipes/snack/buttermilk-cornbread/
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