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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:

  1. Preheat oven to 350 degrees
  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 together using a handheld mixer
  6. Stir in walnuts pieces
  7. Use a medium-size cookie scoop to muffin tin ¾ of the way up
  8. Bake muffins at 350 degrees for 17 to 20 minutes (until a toothpick inserted into a muffin comes out clean)
  9. Allow muffins to cool on cooling rack for 10 to 20 minutes.
  10. Enjoy!

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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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