Cornbread tastes great with chili, but think outside the box and serve it with roasted chicken or turkey, or alongside soup and a salad. This recipe makes one mini loaf (2 servings) but it's so good you may want to consider doubling or tripling the batch. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 4 3/4x2 1/2x2-inch loaf pan with nonstick spray or line the bottom with parchment paper; set aside. In a small bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt; set aside.

  • Combine buttermilk, corn, jalapeño pepper, egg product and oil in another small bowl.

  • Pour the buttermilk mixture into the cornmeal mixture and stir until just combined. Spoon into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack for 5 minutes. Remove loaf from pan. Remove parchment paper, if using. Cool 5 to 10 minutes more before slicing. Serve with a drizzle of honey, if desired.


Tip: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

190 calories; 6.2 g total fat; 1 g saturated fat; 3 mg cholesterol; 397 mg sodium. 199 mg potassium; 28.7 g carbohydrates; 1.6 g fiber; 5 g sugar; 5.5 g protein; 206 IU vitamin a iu; 7 mg vitamin c; 95 mcg folate; 134 mg calcium; 2 mg iron; 19 mg magnesium;