Diabetic Recipes

Non-Fat Cornbread

(makes 16 squares)

1 1/2

cups ( 285 g )corn meal

1/2	cup( 70 g) flour

2	teaspoons ( 10 ml) baking powder

1	teaspoon( 5 ml) baking soda

1/2	teaspoon ( 2.5 ml) salt

2	beaten egg whites

2	cups ( 480 ml) non-fat buttermilk

Preheat oven to 400° F. (205° C., gas mark 6) Spray an 8-inch square pan.
Mix together the corn meal, flour, baking powder, baking soda and salt. Add the beaten egg whites and buttermilk.
Pour into prepare pan and bake 35-40 minutes until browned and cooked through.
Cut into squares. To serve, top with stewed tomatoes; serve immediately.

Per serving (1 square):	76 calories (0 % calories from fat), 3 g protein, 0 g total fat (0 g saturated fat), 15 g carbohydrates, 1 g dietary fiber, 0 mg cholesterol, 252 mg sodium
Diabetic exchanges:	1 carbohydrate (1 bread/starch)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.