Sugar-Free Corn Bread Recipe (2024)

FAQs

Does cornbread need sugar? ›

Sugar Is Optional

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. 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.

Cornbread is delicious and a great accompaniment to any meal. However, it is not a good idea if you are a diabetic. The high starch and cornmeal contents are carbohydrates which are broken down into sugar in the body. Sugar is extremely dangerous for people with diabetes, so it is best to avoid it.

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar. Because these substitutions are liquid, you'll want to take into account how the extra moisture may affect the outcome of your recipe, especially when it comes to baking.

Oat flour provides a similar consistency to traditional cornbread but with more protein and fiber. It's also a good option for those looking to reduce their gluten intake. Adding cooked quinoa to the batter increases the protein content and adds a pleasant crunch.

Midwestern cornbread is made from SWEET Yellow Cornmeal, and yes with added sugar. Southerners make their cornbread with the corn raised for hogs and horses, so it is dry and bitter, hi hi.

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.

Cornbread is made from cornmeal, which is a carbohydrate, and carbohydrates can raise blood sugar levels. However, choosing whole grain cornmeal and controlling portion sizes may help mitigate the impact on blood sugar.

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.

As you can see, corn can be a great food to incorporate if you have diabetes. It is rich in fiber and micronutrients, and it is a whole grain. These components can even reduce the risk of diabetes and cardiovascular disease.

In the mixing bowl of a stand mixer with a whisk attachment, drizzle 1/2 to 2 teaspoons of molasses or yacon syrup into a cup of any zero-calorie sweetener BLEND. Mix for a couple of minutes, and voila! You have a brown sugar replacement.

Is there a sugar free brown sugar? ›

As stated, to make this low-carb sugar-free brown sugar recipe at home, you need xylitol, erythritol, stevia, and blackstrap molasses. However, there are lots of options for those ingredients and some are better than others. The best prices on both xylitol and erythritol can be found on Amazon.

Honey, Agave Nectar or Maple Syrup

While combining them with white sugar may produce an effect similar to brown sugar, these sweet liquids can also be a brown sugar substitute all on their own, particularly if the finished product is a liquid like a glaze or sauce.

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

For people who prefer cornbread without much sugar: Jiffy Corn Muffin Mix.

Early cornbread consisted of cornmeal, water, and salt and was baked over a fire or in a hearth. Without milk, eggs, or sugar, early versions of the bread were quite different than what we eat today, but they offered a vital source of energy.

Sure, there's a Northern version, but where I come from, we call that cake, not cornbread. The distinguishing reason is that North of the Mason-Dixon, cornbread is routinely sweet. Real, traditional, Southern-style cornbread is savory, not sweet, and always has been.

That doesn't mean that cornbread doesn't include sugar; it just means that more often than not, Southern cornbread doesn't have sugar in it. So, back to what I said above, “if a Southerner put sugar in their cornbread, then there's sugar in Southern cornbread.

In the beginning – and for Twitty, that goes back further than Emancipation – no breads made with cornmeal were sweet, no matter who was making them. What we call cornbread today, puffy and leavened with egg, was corn pone. It originated with British colonists who adapted their baking to meal ground from white corn.