Yummy, Tummy-Friendly, Sugar-Free Cornbread
I’ve served this re-fashioned cornbread to family and other guests, and watched a whole batch disappear. The non-afflicted like to load a piece with butter, but it’s very tasty on its own and, especially, when warm. It’s also good with a little bit of diet jam on the top.
Tips to cutting and preserving:
- It’s easiest to cut into pieces when right out of the oven.
- It’s not greasy and dries out fairly quickly (2 days max) so to keep it as fresh for as long as possible, first cover it with a dishtowel while hot and then plastic wrap when cool.
- If it’s drying out, you can revitalize a piece by toasting it.
1. Mix in 1st bowl:
- ¾ cup cornmeal
- ½ cups soy milk, unsweetened
- 1 egg, slightly beaten
- 3 tbsp. oil or melted shortening
2. Mix in 2nd bowl:
- 1 cup rice flour
- 1 tbsp. baking powder
- ½ tsp salt
- ½ cup Splenda
3. Add first bowl to second and whisk until mixed.
4. Pour into 9 x 9 pan, sprayed with oil-free spray.
5. Bake at 400o F for 22 minutes or until sides are pulling away from the pan.
6. Cut into 16 pieces.
Weight Watcher points: 2 points on both the Points and PointsPlus programs.
(adapted from Canada’s Diabetes Meals for Good Health by Karen Graham, RD; published Robert Rose in cooperation with the Canadian Diabetes Association, 2008)