Sugar-Free Corn Bread Recipe (2024)

FAQs

Is it necessary to put sugar in cornbread? ›

The mixes you buy in the store are almost always sweet. But it is not necessary! It depends on whether you're in the South or in the North. Northerners like a sweeter cornbread, but in the South, there is no sugar or any other sweeteners added.

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.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Add shredded cheese.

Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety.

So, can I just miss out the sugar? Yes. In any of my bread recipes, you can choose to include or omit the sugar at will. Using sugar is likely to increase the activity of the yeast, helping the dough to rise faster, initially, but if you're prepared to wait a little longer, the sugar is surplus to requirements.

Sugar is not essential in bread, although its presence can be beneficial in giving an attractive brown colour, sweetness, tenderisation and moisture preservation through moisture absorption (McGee, 2004), while addition of 1–2% sugar accelerates carbon dioxide production by yeast.

Diabetics should approach cornbread with caution due to its high carbohydrate content, which can lead to spikes in blood sugar levels. Traditional cornbread recipes often contain refined flour and added sugars, further exacerbating the issue.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

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.

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

How to jazz up cornbread? ›

Heat and spices

You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. Or, you can mix in 3 tablespoons of your favorite chile paste. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients. Stir until they are just moistened. Add an extra egg yolk, even if the recipe doesn't call for an egg.

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

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.

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.

Brown Sugar Substitute: White Sugar

Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Just remember: Since brown sugar adds moisture to baked goods, you'll notice a difference in texture (like your cookies being crisper).

A small amount of sugar is often added to corn while cooking, whether it is corn on the cob or kernel corn, not to increase the 'crunchiness', but to bring out the flavor. As soon as corn is harvested, the sugar in corn starts to convert into starch.