25+ Healthy Diabetic Corn Bread Recipes for Any Dish

Cornbread is a classic comfort food that pairs perfectly with a variety of dishes, from hearty chili to tender barbecued meats.

However, traditional cornbread recipes can be high in sugar and refined flour, making them less suitable for those managing diabetes.

Fortunately, there are numerous ways to enjoy this beloved bread without compromising your health.

In this collection of 25+ diabetic cornbread recipes, you’ll find a range of delicious and nutritious options that use whole grains, natural sweeteners, and diabetic-friendly ingredients.

Whether you prefer sweet or savory, spicy or mild, there’s a cornbread recipe here to satisfy your cravings and fit your dietary needs.

25+ Healthy Diabetic Corn Bread Recipes for Any Dish

Managing diabetes doesn’t mean you have to give up your favorite foods.

With these 25+ diabetic cornbread recipes, you can enjoy the comforting taste of cornbread while maintaining your health.

By incorporating whole grains, natural sweeteners, and a variety of nutritious ingredients, these recipes offer a delicious way to indulge in a classic comfort food.

Whether you’re serving it with a warm bowl of soup, a fresh salad, or a festive holiday meal, these diabetic-friendly cornbread recipes will bring joy and satisfaction to your table.

Embrace the flavors and health benefits of these creative and wholesome cornbread variations, and enjoy the best of both worlds.

Savory Spinach and Feta Cornbread

This Savory Spinach and Feta Cornbread offers a delightful twist on traditional cornbread by incorporating nutrient-rich spinach and tangy feta cheese. It’s a perfect accompaniment to soups and stews, making it an excellent choice for a wholesome meal. Low in sugar and high in flavor, this cornbread is suitable for diabetics while ensuring you don’t miss out on deliciousness.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, and olive oil.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the spinach, feta cheese, and black pepper.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before cutting into squares and serving.

This Savory Spinach and Feta Cornbread not only satisfies your taste buds but also packs a nutritional punch. Spinach provides vitamins A and C, along with iron, while feta adds flavor without excessive calories. Serve it warm with your favorite soup or stew for a balanced meal that is diabetic-friendly. This recipe is a wonderful addition to your meal planning, ensuring that you enjoy a tasty and wholesome dish.

Honey and Almond Flour Cornbread

For a naturally sweet cornbread option, try this Honey and Almond Flour Cornbread. Using almond flour instead of regular flour provides healthy fats and protein, while honey offers a touch of sweetness without spiking blood sugar levels significantly. This cornbread is not only easy to make but also serves as a delightful breakfast or snack option.

Ingredients:

• 1 cup cornmeal
• 1 cup almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsweetened almond milk
• 3 tablespoons honey (or a sugar substitute like stevia, to taste)
• 2 large eggs
• 2 tablespoons melted coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a bowl, mix the cornmeal, almond flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, honey, eggs, and melted coconut oil.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
7. Let it cool for a few minutes before slicing.

This Honey and Almond Flour Cornbread is a delicious way to incorporate healthy ingredients into your diet without sacrificing flavor. Almond flour provides healthy fats and fiber, contributing to better blood sugar management. Paired with a small amount of honey, this cornbread remains diabetic-friendly while still being sweet enough to satisfy your cravings. It’s perfect for breakfast with a dollop of Greek yogurt or as a snack with some fruit.

Jalapeño Cheddar Cornbread

Spice up your cornbread game with this Jalapeño Cheddar Cornbread recipe. Packed with flavor from the jalapeños and cheddar cheese, this cornbread adds a kick to any meal. The combination of whole grains and reduced-fat cheese keeps it healthy and diabetic-friendly, making it a perfect side dish for chili or grilled meats.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 tablespoon olive oil
• 1 cup reduced-fat cheddar cheese, shredded
• 1-2 jalapeños, finely chopped (adjust according to heat preference)
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a mixing bowl, whisk together the cornmeal, whole wheat flour, baking powder, and salt.
3. In a separate bowl, combine the almond milk, eggs, and olive oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the cheddar cheese, chopped jalapeños, and black pepper.
6. Transfer the batter to the greased baking pan, spreading it evenly.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
8. Allow to cool slightly before slicing and serving.

This Jalapeño Cheddar Cornbread is an exciting and flavorful way to enjoy a traditional dish with a twist. The jalapeños provide a nice heat that contrasts beautifully with the creamy cheddar, making it a delightful accompaniment to any meal. As a diabetic-friendly option, the use of whole wheat flour and almond milk helps keep the carbohydrate count in check while providing a wholesome, satisfying side. Serve this cornbread warm and enjoy the delicious flavors without compromising your dietary needs.

Herbed Greek Yogurt Cornbread

Herbed Greek Yogurt Cornbread brings a unique twist to the classic cornbread recipe by incorporating Greek yogurt and fresh herbs. Greek yogurt adds a creamy texture and tangy flavor while providing protein, making this cornbread a nutritious choice for diabetics. The addition of fresh herbs elevates the flavor profile, making it an excellent companion to salads and grilled dishes.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plain Greek yogurt
• 2 large eggs
• 2 tablespoons olive oil
• ½ cup water
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme leaves

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the Greek yogurt, eggs, olive oil, and water until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped parsley, chives, and thyme.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Herbed Greek Yogurt Cornbread is a delightful and healthy addition to any meal. The Greek yogurt not only adds a wonderful texture but also increases the protein content, making it a satisfying choice for diabetics. Fresh herbs provide a burst of flavor, making this cornbread a perfect pairing for salads, soups, or grilled meats. Enjoy this nutritious and flavorful bread without compromising on taste.

Pumpkin Spice Cornbread

Pumpkin Spice Cornbread is a seasonal favorite that combines the warm flavors of pumpkin and spices with the classic cornbread texture. This diabetic-friendly recipe uses natural sweeteners and whole grains, making it a healthier option for those looking to enjoy a festive treat. Perfect for fall gatherings or as a side dish to your favorite autumn meals.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup canned pumpkin puree
• ½ cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons maple syrup (or sugar substitute)
• 2 tablespoons melted coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, mix the cornmeal, whole wheat flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the pumpkin puree, almond milk, eggs, maple syrup, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow it to cool for a few minutes before cutting into squares and serving.

Pumpkin Spice Cornbread is a perfect way to bring the flavors of fall into your kitchen while maintaining a diabetic-friendly diet. The pumpkin adds moisture and a rich flavor, while the spices create a warm, comforting aroma. This cornbread pairs beautifully with savory dishes like roasted turkey or a hearty vegetable stew. Enjoy a slice of this festive bread and celebrate the season without worrying about your blood sugar levels.

Zucchini and Corn Cornbread

Zucchini and Corn Cornbread is a moist and flavorful dish that incorporates fresh zucchini and corn kernels into a traditional cornbread recipe. The zucchini adds moisture and a subtle sweetness, while the corn kernels provide a delightful texture. This recipe is ideal for those managing diabetes, as it combines whole grains and vegetables for a nutritious and satisfying bread.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup grated zucchini
• ½ cup corn kernels (fresh or frozen)
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons olive oil
• 1 tablespoon honey (or sugar substitute)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, olive oil, and honey.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the grated zucchini and corn kernels.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Zucchini and Corn Cornbread is a nutritious and delicious way to enjoy vegetables and whole grains in one bite. The zucchini keeps the cornbread moist, while the corn adds a pleasant texture. This recipe is perfect for diabetics looking for a healthy and satisfying bread option. Serve it as a side dish to your favorite soups, salads, or grilled meats, and enjoy the wholesome flavors and textures it brings to your meal.

Buttermilk and Chive Cornbread

Buttermilk and Chive Cornbread offers a tangy and savory twist on the traditional recipe. The buttermilk adds a rich, moist texture, while fresh chives infuse the bread with a delicate onion-like flavor. This cornbread is an excellent choice for diabetics as it uses whole wheat flour and minimal sugar, making it a healthy and flavorful side dish for any meal.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup low-fat buttermilk
• 2 large eggs
• 2 tablespoons olive oil
• ¼ cup unsweetened applesauce
• 2 tablespoons fresh chives, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, eggs, olive oil, and applesauce.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped chives.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Buttermilk and Chive Cornbread is a delicious and nutritious addition to your table. The buttermilk ensures a tender crumb, while the chives add a fresh, savory note. This cornbread pairs wonderfully with a variety of dishes, from soups to barbecues, providing a diabetic-friendly option that doesn’t compromise on taste. Enjoy this cornbread warm for the best flavor experience.

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins combine the sweet burst of blueberries with the classic cornbread texture, creating a delightful treat that’s perfect for breakfast or as a snack. These muffins are made with whole wheat flour and are sweetened naturally, making them a healthier option for diabetics who crave a bit of sweetness without the added sugar.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons honey (or sugar substitute)
• 2 tablespoons melted coconut oil
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, honey, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Blueberry Cornbread Muffins are a perfect way to enjoy a sweet treat without the guilt. The blueberries provide antioxidants and natural sweetness, while the whole wheat flour and cornmeal ensure you get a dose of whole grains. These muffins are great for a quick breakfast or an afternoon snack, offering a diabetic-friendly option that satisfies your sweet tooth.

Cheesy Broccoli Cornbread

Cheesy Broccoli Cornbread is a nutritious and flavorful bread that incorporates the goodness of broccoli and the richness of cheese into a classic cornbread recipe. This dish is perfect for diabetics as it uses whole grains and low-fat cheese, providing a balanced and tasty side dish that pairs well with soups, salads, or main courses.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons olive oil
• 1 cup steamed broccoli florets, chopped
• 1 cup reduced-fat shredded cheddar cheese

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, and olive oil.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped broccoli and shredded cheddar cheese.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Cheesy Broccoli Cornbread is a delicious way to incorporate vegetables into your meal while enjoying the comforting taste of cornbread. The combination of broccoli and cheddar cheese provides a delightful flavor and texture, making this dish a hit with both kids and adults. It’s a diabetic-friendly option that ensures you’re getting a nutritious and tasty side dish to complement your favorite meals.

Spicy Jalapeño Cornbread

Spicy Jalapeño Cornbread is perfect for those who enjoy a bit of heat in their meals. This recipe adds a spicy kick to the traditional cornbread by incorporating fresh jalapeños. Using whole wheat flour and minimal sugar, this cornbread is a great option for diabetics looking for a flavorful and healthy side dish. Pair it with chili or a hearty stew for an unforgettable meal.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons olive oil
• 1 tablespoon honey (or sugar substitute)
• 2 fresh jalapeños, seeded and finely chopped
• 1 cup reduced-fat shredded cheddar cheese

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, olive oil, and honey.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped jalapeños and shredded cheddar cheese.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Spicy Jalapeño Cornbread is a delicious and bold twist on the classic recipe. The jalapeños add a spicy kick that complements the cheesy goodness, making it an exciting side dish. This cornbread is a diabetic-friendly option that provides a balance of whole grains and minimal sugar, allowing you to enjoy a flavorful bread without compromising your health. Serve it with your favorite chili or stew for a meal that packs a punch.

Apple Cinnamon Cornbread

Apple Cinnamon Cornbread combines the comforting flavors of apples and cinnamon with the hearty texture of cornbread. This recipe uses whole wheat flour and natural sweeteners to make it a healthier option for diabetics. The apples add a natural sweetness and moisture, while the cinnamon provides a warm, inviting aroma. This cornbread is perfect for breakfast or as a side dish to savory meals.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons honey (or sugar substitute)
• 2 tablespoons olive oil
• 1 cup finely chopped apples (peeled and cored)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the almond milk, eggs, honey, and olive oil.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped apples.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Apple Cinnamon Cornbread is a delightful combination of sweet and savory flavors. The apples and cinnamon add a comforting touch, making this cornbread a perfect choice for breakfast or as a side dish. With its whole grains and natural sweeteners, this diabetic-friendly recipe ensures you can enjoy a tasty and nutritious treat without worrying about your blood sugar levels. Pair it with your favorite morning beverage or a hearty soup for a satisfying meal.

Sun-Dried Tomato and Basil Cornbread

Sun-Dried Tomato and Basil Cornbread is a Mediterranean-inspired twist on the traditional cornbread. The sun-dried tomatoes and fresh basil add a burst of flavor and color, making this bread a delicious and visually appealing side dish. This recipe uses whole wheat flour and minimal sugar, making it suitable for diabetics who want to enjoy a flavorful and healthy bread.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons olive oil
• 1 tablespoon honey (or sugar substitute)
• ½ cup chopped sun-dried tomatoes (packed in oil, drained)
• ¼ cup chopped fresh basil leaves

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, olive oil, and honey.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped sun-dried tomatoes and basil leaves.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Sun-Dried Tomato and Basil Cornbread brings a taste of the Mediterranean to your table. The combination of sun-dried tomatoes and fresh basil adds a vibrant and aromatic flavor to the cornbread, making it a delightful side dish for any meal. This diabetic-friendly recipe uses whole grains and minimal sugar, ensuring you can enjoy a healthy and tasty bread without compromising on flavor. Serve it alongside salads, soups, or grilled dishes for a complete and satisfying meal.

Zucchini Cornbread

Zucchini Cornbread is a moist and nutritious variation of traditional cornbread. The addition of zucchini not only boosts the nutritional value but also adds a subtle sweetness and moisture, making the bread tender and flavorful. This recipe is perfect for diabetics as it incorporates whole wheat flour and minimal sugar, providing a healthy and delicious side dish for any meal.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons olive oil
• 2 tablespoons honey (or sugar substitute)
• 1 cup grated zucchini (excess moisture squeezed out)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, olive oil, and honey.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the grated zucchini.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Zucchini Cornbread is a fantastic way to incorporate more vegetables into your diet while enjoying a classic favorite. The zucchini adds moisture and a slight sweetness, making the bread incredibly tender and flavorful. This diabetic-friendly recipe ensures you can enjoy a nutritious and delicious side dish without worrying about your blood sugar levels. Pair it with soups, salads, or any main course for a wholesome meal.

Pumpkin Cornbread

Pumpkin Cornbread brings the warm, comforting flavors of fall into a delicious and healthy bread. The pumpkin puree adds moisture and a subtle sweetness, while the spices provide a delightful aroma. This cornbread is made with whole wheat flour and minimal sugar, making it a suitable option for diabetics who want to enjoy a seasonal treat.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons olive oil
• 2 tablespoons honey (or sugar substitute)
• 1 cup canned pumpkin puree

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a large bowl, combine the cornmeal, whole wheat flour, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the almond milk, eggs, olive oil, honey, and pumpkin puree.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow it to cool for a few minutes before slicing and serving.

Pumpkin Cornbread is a delightful way to enjoy the flavors of fall in a healthy and diabetic-friendly bread. The pumpkin puree adds moisture and a natural sweetness, while the spices bring warmth and comfort to each bite. This cornbread is perfect for breakfast, snacks, or as a side dish to your favorite soups and stews. Enjoy the seasonal flavors without compromising your health.

Rosemary and Olive Oil Cornbread

Rosemary and Olive Oil Cornbread is a savory and aromatic twist on the traditional recipe. The fresh rosemary adds a fragrant, earthy flavor, while the olive oil provides a rich and moist texture. This cornbread is an excellent choice for diabetics as it uses whole wheat flour and minimal sugar, making it a healthy and flavorful side dish that pairs well with a variety of meals.

Ingredients:

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• 2 large eggs
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey (or sugar substitute)
• 2 tablespoons fresh rosemary, finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix the cornmeal, whole wheat flour, baking powder, and salt.
3. In another bowl, whisk together the almond milk, eggs, olive oil, and honey.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped rosemary.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow it to cool for a few minutes before slicing and serving.

Rosemary and Olive Oil Cornbread is a sophisticated and flavorful addition to your meal. The fresh rosemary infuses the bread with a fragrant, earthy taste, while the olive oil ensures a moist and rich texture. This diabetic-friendly recipe provides a healthy and delicious side dish that complements a wide range of dishes, from soups and salads to roasted meats and vegetables. Enjoy the unique flavors and the health benefits of this aromatic cornbread.

Note: More recipes are coming soon!