"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Diabetic Cornbread Recipe

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This recipe for Diabetic Cornbread, by , is from Best of Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
cindy davis
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup regular cream of wheat
1/4 cup all-purpose flour (can use whole wheat bread flour)
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 tablespoon oil
Buttermilk as needed to make batter thin

Directions:
Directions:
Mix all ingredients together and add enough buttermilk to make batter thin. Mix well. Pour in prepared oiled iron skillet and bake at 425 degrees for 15 to 20 minutes or until batter is firm and browned.
To prepare skillet, put enough oil to cover the bottom.

 

 

 

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