Reduced Carb Cornbread
At my house, cornbread is one of our favorite quick breads. I decided to create a recipe that was lower in carbs than the traditional cornbread recipes I have used in the past. Try pairing these muffins with your favorite chili or vegetable soup.
Interested in learning more about other low carb alternatives? Check out this article!
Servings: 12
Serving size: 1 muffin
Ingredients:
- 1/2 cup Quaker Yellow Corn Meal
- 3/4 cup whole wheat flour
- 1/4 cup Quaker Old Fashioned Oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup Truvia Baking Blend
- 1/4 cup olive oil
- 2 eggs
- 1/4cup milk
- 1/4 cup walnuts pieces
Directions:
- Preheat oven to 350 degrees
- Coat muffin tin with baking spray or muffin liners
- Combine all dry ingredients in a large bowl
- In a separate, medium size bowl, combine wet ingredients
- Pour wet ingredients into dry ingredients and mix together using a handheld mixer
- Stir in walnuts pieces
- Use a medium-size cookie scoop to muffin tin ¾ of the way up
- Bake muffins at 350 degrees for 17 to 20 minutes (until a toothpick inserted into a muffin comes out clean)
- Allow muffins to cool on cooling rack for 10 to 20 minutes.
- Enjoy!
Nutrition facts
Per Serving
- calories: 177
- carbohydrates: 17g
- fat: 12g
- fiber: 2g
- potassium: 32mg
- protein: 3g
- sodium: 185mg
- sugar: 0g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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