Diabetes-Friendly Recipes

Confetti Cornbread

Servings: 20
Prep time:
Cook time:
Total: 40 minutes


  • cooking spray
  • 1 ½ cups stone-ground yellow cornmeal
  • 1 ½ cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • ½ teaspooon chili powder
  • 1 small red bell pepper, seeded and minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1 ¾ cups + 2 tablespoons skim milk
  • 3 tablespoons canola oil
  • 2 egg whites
  • 1 11-ounce can no-salt-added, no-sugar-added corn kernels, drained


  1. Preheat oven to 400°F. Lightly coat a 13 x 9 metal baking pan with cooking spray.
  2. In a large bowl, combine cornmeal, flour, baking powder, and chili powder.
  3. Add the bell pepper and chile pepper. Toss to combine.
  4. In a medium bowl, beat together milk, oil, and egg whites. Stir into dry ingredients. Then fold in corn. Do not overmix.
  5. Spoon mixture into prepared pan and smooth the top with the back of a spoon.
  6. Bake until golden, about 30 minutes, until a tester inserted in the middle comes out clean.
  7. Cool in pan on a rack.

Nutrition Information

Per serving:115 calories (19% calories from fat), 3 g protein, 3 g total fat (0.2 g saturated fat), 20 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 29 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (bread/starch)


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