Yeasted Corn Bread – Per slice: 139 calories (11% calories from fat), 5 g protein, 2 g total fat (0.2 g saturated fat), 25 g carbohydrates, 1 g dietary fiber, 1 mg cholesterol, 241 mg sodium, 116 mg potassium
3/4 cup (90 ml) plus 2 tablespoons spring water at 75°F (24°C)
2 cups (280 g) white bread flour
2/3 cup (113 g) stone-ground cornmeal
3 tablespoons dry buttermilk
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1,5 tsp rapid rise yeast or 2 tsp active dry yeast
1 1/2-Pound Loaf of Bread (18 slices)
1 1/2 cups (360 ml) spring water at 75°F (24°C)
2 2/3 cups (373 g) white bread flour
1 cup (170 g) stone-ground cornmeal
1/4 cup (35 g) dry buttermilk
1/2 teaspoon baking soda
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
2 teaspoons rapid-rise yeast or 1 tablespoon active dry yeast
Put ingredients in the bread pan and assemble the bread machine, following the manufacturer’s instructions.
Select regular, rapid, or delayed bake cycle, and medium-crust setting.
Bake and cool as directed, following the manufacturer’s instructions.
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)
Adapted from Heartland Cooking: Breads by Frances Towner Giedt
Yeasted Corn Bread Recipe
Serves 12 Slice
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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