This diabetic cornbread recipe makes the most light and fluffy cornbread muffins I’ve ever had. Of course you have to try them! They are completely delicious — and they’re healthy. (Shh! Don’t tell my kids.)

These are ideal for someone with diabetes as well because they don’t spike blood sugar. There are no added sugars, but natural sweeteners instead. They’re gluten free, too. And some greek yogurt adds a great amount of protein. They’re a total win!

Diabetic Cornbread Recipe

Cornbread muffins are amazing with soup. Like my Low Carb Chili Recipe with Ground Chicken, for example. That chili recipe has a bit of kick, and these light and airy muffins help to calm it a bit.

As a kid, I remember eating cornbread with ham and beans. Did you ever do that? I can also remember putting ketchup right on top of the cornbread and ham and beans in the bowl, too. Was that just a kid thing, or do people actually do that? (I put ketchup on everything as a kid, so it’s hard to know!)

Anyway, this is one recipe you’ll want to hang on to. And here’s why.

Why You Will Love This Diabetic Friendly Cornbread Recipe

1. FLAVOR. First of all, the flavor of these almond flour cornbread muffins is just delicious. It’s the perfect balance of ingredients, and they are super moist and light. A bit of crust on the outside gives way to a fluffy melt-in-your-mouth inside. Can you get any better than that?

2. INGREDIENTS. The ingredients in this healthy cornbread recipe are solid. The main ingredients are almond flour, cornmeal, honey, egg, butter, and greek yogurt. They’re naturally gluten free. There are no added or refined sugars. There’s no all-purpose flour, and no whole grain flour. And I think these things are what make them even more delicious!

3. BLOOD SUGAR FRIENDLY & GLUTEN FREE. Many classic cornbread recipes contain all-purpose flour and lots of sugar. But this recipe doesn’t. And, as a result, my blood sugar doesn’t spike when I eat it. This recipe boasts 5 grams of protein per serving as well. Most cornbreads can’t say that! And they are gluten free to boot. Win!

4. QUICK & EASY. These muffins are so quick to throw together. It’s a one-bowl mix, so there’s less mess to clean up. I don’t ever use a separate bowl for wet ingredients when I make this recipe. You don’t even need an electric mixer. And they bake quickly, too! You could easily whip these muffins together and get them in the oven to bake while you warm up whatever you’re eating with it.

2 Steps to a Quick & EAsy Diabetic Cornbread Recipe

I told you before that these were quick and easy, and I meant it! All ingredients go into one bowl, and then you bake the batter. That’s it!

1. Prepare the batter

First you’ll preheat the oven. Then line and grease your muffin tin.

Now you’ll prepare the batter. In a large bowl, combine the dry ingredients. Mix almond flour, corn meal, salt, baking soda, and baking powder. Be sure to break up any lumps.

Then, whisk in the wet ingredients: egg, melted butter, honey, and yogurt. You don’t need another small bowl. Whisk ingredients together just until combined. Do not over mix. (I’ll explain this below.)

2. BAKE THE Cornbread Muffins

Next, scoop the cornbread batter into the greased tin, filling each about 2/3 full. Then bake the muffins for 12-14 minutes. (You can definitely make these muffins into an 8×8 dish if you like, or even a cast iron skillet. Just watch the baking time and remove them from the oven when the top starts to turn golden brown just a bit.)

You will know the cornbread is done baking when you start to see some golden brown spots appearing on the tops of the muffins. Also, a toothpick inserted into the center will come out dry.

Remove the muffins from the oven and allow them to cool on a wire rack for a few minutes before serving.

CARBS FOR This Diabetic Cornbread Recipe

There are carbs to consider in this diabetic cornbread recipe. They come mainly from the cornmeal. But a bit from other ingredients as well.

With the specific brand of ingredients I used for this recipe, the entire total was 80g of carbs. With this recipe making 6 servings, that’s 13g of carbs per serving. (Need help counting carbs for your healthy recipes? Check out my blog post with step-by-step instructions!)

Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or g net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating.

What Makes this Easy Recipe Diabetic Friendly?

The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carbs and sugar intake for more of a low carb diet, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.

For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:

• a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
• a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that original recipe

This recipe is primarily the second of these options. Like I said above, there are no refined sugars and no all-purpose flour. Plus, it has almond flour and greek yogurt for some great protein. So that’s a wonderful variation on traditional cornbread recipes to make it more friendly for people with diabetes.

However, you can turn this into option #1 above as well. All we need is a bit more fiber in what we eat with our cornbread. So when you’re planning a meal around cornbread, consider that idea. This is another reason I love cornbread with my chili! My chili recipe has another 5g of fiber per serving, so that’s 7g total if you’re eating one muffin with it. (And 25g protein!)

What to Serve with This Diabetic Cornbread Recipe

Since I think of these muffins technically as a side dish (although my husband likes to cover one with a good measure of extra butter and a drizzle of honey and eat it for dessert sometimes), you will need a main dish to serve with them.

• I absolutely love them with my chili recipe. Or with any soup for that matter.
• And I mentioned ham and beans earlier — that’s delicious.
• You could also serve then with a main chicken or pork dish.
• They would be amazing with a beef stew.
• Cornbread as a side to meatloaf would be super tasty.
• How about cornbread as a side to BBQ ribs? Yum!
• Or you could serve them with a spicy dish like jambalaya to help cool the heat.

What do you like to eat cornbread with? Let me know in the comments below!

VARIATIONS ON Diabetic Cornbread

So this is actually a variation on a standard cornbread recipe itself. But I did think of a couple things that could work as a variation on this recipe. (Yes, a variation on a variation.)

Instead of using plain greek yogurt, use vanilla-flavored greek yogurt to make it just a bit creamier and sweeter tasting. I’ve tried it and it’s delicious!

Another variation would be to bake these in a square 8×8 baking dish instead of making muffins. Just keep an eye on them in the oven and be sure to remove them just as soon as the top starts to turn golden brown. You don’t want to over bake these and encourage them to dry out. I love them as muffins because it gives me an automatic portion size. (And they’re adorable!)

You could also make this a low carb cornbread recipe by substituting the honey for a different non-sugar sweetener like Erythritol or Monkfruit if you choose.

And finally, consider putting some shredded cheddar cheese in the recipe, and you can sprinkle some on top too.

MAKE AHEAD INSTRUCTIONS

This recipe is certainly one you can make ahead. Just be sure to allow the muffins to cool completely before storing them in an airtight container.

They’ll be delicious as is, right out of the container, when you’re ready. However, if you prefer a crisp muffin top, I would warm them in a pre-heated oven to help with that. I’ve not tried reheating them in an air fryer, but if you do that please let me know how it works out!

OTHER PRO TIPS & IDEAS

• Don’t over mix the batter. Overmixing the batter will lead you to a more dense and tough muffin. And these are meant to be soft and fluffy!
• Include the yogurt. When you make a recipe you include all the ingredients, yes. But the yogurt is what helps to keep this cornbread moist. I have never enjoyed dry crumbly cornbread, cakes, scones, or cookies myself. So I really appreciate the yogurt in this recipe!
• Let the ingredients come to room temperature. Before baking, let the ingredients come to room temperature. Refrigerated ingredients being warmer for the bake also helps these muffins to be fluffy and light.

STORING FOR LATER

You may not need to store these for later. This corn bread recipe makes a total of 6 muffins, and they’re delicious. But if you do, you can store them in an airtight container or cover them with plastic wrap. They’ll be good for a few days.

And now for your free recipe:

DID YOU MAKE THIS RECIPE?

If you’ve made this recipe, would you please leave a comment? I would love to hear from you!

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NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.

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