Reduced Carb Homemade Cornbread

At my house, cornbread is one of our favorite quick breads to bake and enjoy. I decided to create a recipe that was lower in carbohydrates than the traditional cornbread recipes I have used in the past. Try pairing these muffins with your favorite chili or vegetable soup.

Makes 12 servings
Serving size: 1 muffin
Prep Time: 10 minutes
Cook Time: 20-30 minutes

Ingredients for reduced carb homemade cornbread

• ½ cup yellow corn meal
• ¾ cup whole wheat flour
• ¼ cup old fashioned oats
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup Truvia Baking Blend
• ¼ cup olive oil
• 2 eggs
• ¼ cup milk
• ¼ cup walnuts, chopped

Directions for reduced carb homemade cornbread

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat a muffin tin with baking spray or muffin liners.
3. Combine all dry ingredients in a large bowl.
4. In a separate, medium-sized bowl, combine wet ingredients.
5. Pour wet ingredients into dry ingredients and mix them together using a handheld mixer.
6. Stir in the chopped walnuts.
7. Use a medium-sized cookie scoop to distribute the mix into the muffin tin, about ¾ of the way full.
8. Bake muffins at 350 degrees Fahrenheit for 17 to 20 minutes (until a toothpick inserted into a muffin comes out clean).
9. Allow muffins to cool on a cooling rack for 10 to 20 minutes before serving.
10. Enjoy!

Scroll down to see the nutrition facts for this recipe!