Cornbread Recipe

WET INGREDIENTS

5 tbsp butter, softened
2 tbsp fruit sweetener
3 eggs
1 1/4 cup buttermilk

DRY INGREDIENTS

3/4 tsp baking poweder
3/4 tsp baking soda
1/4 tsp salt
1 1/8 cup cornmeal

Preheat the oven to 350 degrees. Spray a 9" square pan with lecithin spray.
With an electric mixer on medium high speed, use the paddle attachment or
beaters to cream the softened butter and fruit sweetener until light and
fluffy. Beat in the eggs, one at a time, being sure that the first egg is
incorporated before the next one is added. Sift the dry ingredients
together. Reduce the mixer speed to low. Add the sifted dry ingredients,
one third at a time, alternating with the buttermilk. Pour the batter into
the prepared 9" square pan. Place the pan on the middle shelf of the
preheated oven and bake for 30-35 minutes. When done the cornbread will be
a rich golden yellow and will spring back when touched lightly in its
center. Cool the cornbread in its pan on a wire rack. Cornbread is great
eaten hot from the oven. It is best stored at room temperature, well
wrapped in plastic.

Serves: 12

Is this Cornbread Recipe Suitable for Diabetics?

This Cornbread recipe is part of our category which contains diabetic Bread recipes. As we know nothing about your individual diabetic problems and the guidelines your health advisors have given to you, we cannot say with any degree of certainty that this Cornbread recipe is OK for you. Nonetheless, because the compiler designated it as `diabetic` it hopefully suggest that it at least complies with the minimum condition for the tag `diabetic friendly`, being low in carbs & fat, and so should be better for you than the non-diabetic equivalent recipe. Even taking that into consideration, this Cornbread recipe should only be used In the event that you understand your own condition and are happy that the recipe contents are OK for you.

This Cornbread Recipe is part of our diabetic Bread recipes section. It is impracticable for us to hand check each of the diabetic Bread recipes to establish that all the recipes are 100% OK for people with diabetes. Our diabetic recipe collection has thousands of recipes in the collection, and to check each recipe even at a speed of 7 recipes per week would take more than 290 weeks. Our advice is to check the recipe content with care to verify that they are compliant with the diabetes nutritional advice your nutritionalist has provided. If you suspect that this Cornbread recipe is incorrect, then let us know and we will remove it from our diabetic recipe collection.

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