Sugar-Free Corn Bread Recipe (2024)

FAQs

Is cornbread good without sugar? ›

High-quality stone-ground cornmeal is all you need for excellent Southern-style unsweetened cornbread. If you can't get high-quality cornmeal, a small amount of sugar helps to balance the flavor.

Diabetics can eat corn bread. Traditional southern cornbread gets its name because it's made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes.

Sugar Is Optional

We've included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn't make the cornbread sweet. The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)

The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar. They eliminated the germ so it kept longer, but it had less corn flavor. And they ground it finer. You had to add a little flour to help it rise and sugar to add flavor.

Cornbread is made with whole grain cornmeal, making it an excellent choice for people trying to control their blood sugar levels as eating whole grains has been linked to better blood sugar control.

Ingredients. WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Peanut butter contains essential nutrients, and it can be part of a healthful diet when a person has diabetes. However, it is important to eat it in moderation, as it contains a lot of calories. People should also make sure their brand of peanut butter is not high in added sugar, salt, or fat.

Corn meal is prepared as a porridge, used in pancake batter, or used to make cornbread. Corn meal has a glycemic index between 68-70. It is at the cusp of moderate to high GI, and it will likely increase your blood sugars.

Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.

Hot water cornbread

This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Should you let cornbread batter rest before baking? ›

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

Whisk eggs in medium bowl. Stir in milk, oil, corn meal mix, flour and sugar until smooth.

Baking powder & baking soda: To help the bread rise.

Carbs. While there are certainly low-carb bread options that are still tasty, cornbread does not quite fall into this category. Cornbread has 32.7 grams of carbs per serving. Of the 32.7 grams of carbs 9.63, or 29% are from sugar, and 1.38, or 4%, are from fiber.

Cornbread is a quick bread usually made using cornmeal, flour, vegetable oil, baking powder, and eggs. Although it's relatively high in carbs and sodium, it contains several important nutrients, including phosphorus, selenium, and B vitamins.

For a cornbread mix that is cakey but isn't too sweet and tastes like it was made right in a southern state, we recommend the Krusteaz Southern Cornbread and Muffin Mix.