Southern Cornbread from Healthy Diabetic Recipes

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If you are unsure whether this Southern Cornbread recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

~ Art Buchwald

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Southern Cornbread Recipe

Recipe Ingredients:

1 cup Yellow cornmeal
1 cup Flour
4 tsp Baking powder
3/4 tsp Salt substitute
1 medium Egg, slightly beaten
1 cup Skim milk

Recipe Instructions:

Sift dry ingredients together. Add egg and milk; mix well. Pour into
12 x 8-inch pan which has been sprayed with a nonstick vegetable
coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0,
carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

Servings: 12

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."
~ John Thorne, American food writer

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Important Note: This Southern Cornbread recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Southern Cornbread recipe is located in our Bread Recipes section.

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This Southern Cornbread Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.