Tex Mex Cornbread - 25g Carbs, 1g Fiber, 4g Sugar
From: The Diabetes Snack Munch Nibble Nosh Book
Servings: 9
1 cup yellow cornmeal
3/4 cup all-purpose or unbleached white flour
2 Tbsp sugar
2 tsp baking powder
1/8 tsp salt
2 Tbsp softened butter or regular margarine
3/4 cup low-fat (1%) milk
1 large egg white
1/3 cup medium chunky salsa
Preheat the oven to 400 degrees F. Coat an
8-inch square baking pan with nonstick spray.
In a medium bowl, combine the cornmeal,
flour, sugar, baking powder, and salt.
Cut in the butter with a pastry cutter or two forks
until well combined. Add the milk, egg white, and
salsa, and stir in with a few swift strokes.
Transfer the batter to the prepared pan, and spread it out
to the edges of the pan using the back of a large spoon.
Bake for 17 to 21 minutes or until the cornbread is lightly
browned and a toothpick inserted in the center comes out clean.
Serve warm. Store leftover cornbread tightly wrapped at room temperature.
Servings: 9
Serving Size: 1 square
Nutrition per Serving:
148 Calories, 4g Fat, 2g Saturated Fat, 31mg Cholesterol,
180mg Sodium, 25g Carbs, 1g Dietary Fiber, 4g Sugars, 4g Protein
Diabetic Exchanges: 1 1/2 Starch, 1/2 Saturated Fat
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