Reduced Carb 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 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 cornbread

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat muffin tin with baking spray or muffin liners.
3. Combine all dry ingredients in a large bowl.
4. In a separate, medium size bowl, combine wet ingredients.
5. Pour wet ingredients into dry ingredients and mix them together using a handheld mixer.
6. Stir in walnuts, chopped pieces.
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!