Diabetic Sugar-Free Christmas Grandmother’s Buttermilk Cornbread

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Diabetic Sugar-Free Christmas Grandmother’s Buttermilk Cornbread

Description:

This sugar-free buttermilk cornbread combines the rich, traditional flavor of cornbread with a healthier twist. Using sugar substitutes and low-calorie ingredients, this cornbread retains its moisture and fluffy texture, making it a great addition to any festive meal. It’s perfect for diabetics and those watching their calorie intake, but still offers the comfort and warmth of a classic cornbread.

Ingredients:

  • 1 cup cornmeal

  • 1/2 cup whole wheat flour (for added fiber)

  • 1/4 cup almond flour (for a low-carb option)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsweetened buttermilk

  • 1/4 cup unsweetened applesauce (as a sugar substitute)

  • 2 large eggs

  • 2 tablespoons melted butter or olive oil

  • 1/4 cup erythritol (or other sugar substitute)

  • 1/4 cup water (adjust as needed)

Preparation:

  1. Preheat your oven to 375°F (190°C). Grease a cast-iron skillet or a baking dish with butter or non-stick spray.

  2. In a large bowl, combine the cornmeal, whole wheat flour, almond flour, baking powder, and salt.

  3. In a separate bowl, whisk together the buttermilk, applesauce, eggs, melted butter, erythritol, and water. Mix well to combine all wet ingredients.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. Add more water if necessary.

  5. Pour the batter into the prepared skillet or baking dish and spread it out evenly.

  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

  7. Allow the cornbread to cool for 5-10 minutes before serving.

Serving Suggestions:

  • Serve this cornbread warm, topped with a little extra butter or olive oil if desired.

  • It pairs wonderfully with soups, stews, or chili, making it a perfect side for any meal.

Notes:

  • You can substitute the almond flour with more whole wheat flour for a different texture, though the carb count will increase.

  • If you prefer a sweeter cornbread, you can add a touch more erythritol or stevia.

  • For a more decadent treat, top with a dollop of Greek yogurt or a sprinkle of cinnamon.

Tips:

  • Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days. You can freeze leftovers for up to 3 months.

  • Moisture: The buttermilk helps keep the cornbread moist. If using a substitute, ensure the moisture levels remain balanced by adding a little extra liquid if needed.

Servings:

This recipe makes approximately 8 servings.

Nutritional Info (per serving):

  • Calories: ~160-180

  • Carbs: 14g (mainly from cornmeal)

  • Fiber: 3g

  • Fat: 9g

  • Protein: 5g

  • Sugar: 0g (since it’s sugar-free)

  • Net Carbs: ~9g

Benefits:

  • Diabetic-Friendly: With no added sugar and a low glycemic index, this cornbread is perfect for those managing blood sugar.

  • Low-Calorie: Ideal for anyone looking to enjoy a hearty side dish without the extra calories.

  • High in Fiber: The use of whole wheat and almond flour adds fiber to your diet, helping with digestion and satiety.

Q/A:

  • Q: Can I use a different sugar substitute? A: Yes, you can use stevia, monk fruit sweetener, or any other sugar substitute that measures cup-for-cup like erythritol. Adjust to taste.

  • Q: Can I make this cornbread ahead of time? A: Yes! You can prepare the cornbread a day in advance and store it in an airtight container. Reheat in the oven or microwave before serving.

  • Q: Can I make this recipe vegan? A: Yes, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based butter substitute.

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