Diabetic Festive Cornbread Recipes

Steps:

• 1. Preheat oven to 375º F. Put paper liners in a muffin tin. Makes 12 muffins.
• 2. In a large bowl put warm milk and add corn meal and stir to mix well, let set while measuring other ingredients. In another bowl mix flour, baking powder, salt and mix together well to blend.
• 3. Now add egg and sugars to milk mixture. Mix well. Then add dry ingredients in with wet ingredients. Blend until flour mixture is well blended. Divide batter into the cupcake papers.
• 4. Bake for 15 - 18 minutes or a toothpick comes out clean. Let cool enough to spread butter inside and eat!

Steps:

• Preheat oven to 350 degrees.
• Blend dry ingredients in a large bowl.
• Add buttermilk, oil and eggs.
• Stir well.
• Add remaining ingredients.
• Mix well for 3 minutes.
• Pour into a greased 8x8-inch baking pan.
• Bake 50 to 60 minutes.

Steps:

• Preheat oven to 350 degrees. Pour oil into iron skillet and place into preheated oven.
• In first bowl combine water, buttermilk and egg. In second bowl combine cream of wheat, flour, salt, and baking powder. Pour wet mixture into dry bowl mixture. Mix together. Pour hot oil over batter and lightly stir.
• Pour mixture into hot iron skillet and place in oven for 30-45 minutes

Steps:

• Preheat an oven to 400 degrees.
• Grease an 8-inch square baking pan with butter.
• In a large bowl, mix together the sugar, cornmeal, flour, salt and baking powder.
• In a large measuring cup, whisk together the milk, honey and eggs.
• Stir the egg mixture into the cornmeal mixture, mixing well.
• Stir in the melted butter and then gently mix in the corn kernels, chili and red bell pepper.
• Pour the batter into the baking pan.
• Bake until firm, 18-20 minutes.
• Cut into squares and serve hot.