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Diabetized Corn Bread

Per Serving

Diabetized Corn Bread

Makes: 18
Calories 95
Fat 2.5 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 13 g
Fiber 1 g
Sugars 4 g
Cholesterol 25 mg
Sodium 220 mg
Protein 4 g
Choices: Starch 1, Fat 1/2


1 1/2 cups self-rising cornmeal mix (such as Martha's)
2 Tbsp. sugar
4 Tbsp. light buttery spread, divided
1 cup chopped onion
1/2 cup chopped red pepper
1 cup fat-free sour cream
1 cup no salt added cream-style corn
1/2 cup reduced-fat cheddar cheese
2 eggs
1 egg white


  1. Preheat the oven to 425 degrees. In a bowl, combine the cornmeal and sugar.
  2. In a medium skillet over medium heat, heat 1 Tbsp. of the spread until it melts. Add the onion and pepper to the skillet and sauté for 3 minutes. Set aside.
  3. Melt the remaining 3 Tbsp. of the spread and add it to the cornmeal mixture. Add in the remaining ingredients and mix well. Fold in the cooked onion and red pepper.
  4. Pour the batter in a 9-by-13-inch pan and bake for abut 30 minutes. Let the corn bread cool in the pan for about 15 minutes before cutting into squares.

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