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.

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Tips to cutting and preserving:

  1. It’s easiest to cut into pieces when right out of the oven.
  2. 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.
  3. 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)

One thought on “Yummy, Tummy-Friendly, Sugar-Free Cornbread

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