University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
DOUBLE CORN BREAD

Ingredients

1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 egg whites (or ¼ cup egg substitute)
½ cup non-fat sour cream
2 tablespoons canola oil
1 (8.5-ounce) can creamed corn
Cooking spray

Directions

  1. Preheat oven to 425º.
  2. Combine cornmeal, flour, baking powder and baking soda in large mixing bowl. Mix well.
  3. Separate eggs or measure egg substitute and place in small bowl. Add sour cream, oil, and creamed corn and mix well.
  4. Add corn mixture to dry ingredients and stir only enough to dampen flour.
  5. Spray muffin tins or 9x9 inch pan with cooking spray.
  6. Spoon batter into muffin tin or pan. Spray top lightly with cooking spray.
  7. Bake muffins for 20 minutes, pan for 25 minutes. Remove from oven and serve warm. Cut bread into 12 servings.
Total time: 45 minutes
Preparation time: 20 minutes
Nutrition Facts
Servings per Recipe: 12 muffins or one 9x9 inch pan
Amount Per Serving
Calories 107 Calories from Fat 36
Total Fat 4 g
Cholesterol 4 mg
Sodium 75 mg
Carbohydrate 16 g
Dietary Fiber 1 g
Protein 3 g
Exchange 1 starch, 1 fat
Carbohydrate Units 1

Print 3x5 Recipe Card
Print 4x6 Recipe Card