Multigrain Cornbread

INGREDIENTS

  • Nonstick cooking spray
  • 1 egg
  • 2 tablespoons egg whites
  • 3 tablespoons butter, melted
  • 1½ cups low fat buttermilk
  • 1 teaspoon vanilla
  • 1¾ cups cornmeal
  • ¾ cup whole-wheat pastry flour
  • 1 tablespoon ground flaxseed
  • 3 tablespoons Splenda granular
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • Pinch salt
  1. Preheat oven to 375°F. Spray 8″ × 8″ square baking pan with nonstick cooking spray.

  2. In medium bowl, whisk together egg, egg whites, butter, buttermilk, and vanilla. Set aside.

  3. In larger bowl, combine cornmeal, flour, flaxseed, Splenda, sugar, baking powder, baking soda, and salt; mix well.

  4. Make well in center of dry ingredients; pour in buttermilk mixture. Mix gently with spoon until all dry ingredients are moistened; do not over mix.

  5. Spoon batter into prepared pan. Bake for 25–30 minutes, or until center springs back when lightly touched.

  6. Cool on wire rack before slicing into pieces.

SERVES 16; SERVING SIZE: 1 SLICE

PER SERVING: Calories: 124 | Protein: 4g | Carbohydrates: 20g | Fat: 3g | Saturated Fat: 1g Cholesterol: 16mg | Sodium: 220mg | Fiber: 2g | PCF Ratio: 12-65-23 | Exchange Approx.: 1 Starch, ½ Fat

Don't Have Buttermilk?

When baking, soured milk is a good substitution for buttermilk. To replace 1 cup of buttermilk in a recipe, stir 1 tablespoon of white vinegar or fresh lemon juice into 1 cup of milk. Let the milk stand for 5 minutes, or until milk thickens.

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