This diabetic cornbread recipe will be made numerous times at my house this winter. After all, you can't have chili without a really great piece of cornbread.

Cornbread With a Twist

Preperation Time: 10 Minutes

1 package of golden corn muffin bread mix (about 6.6 ounce box)

1/2 cup fat-free milk

1/4 cup egg substitute

Optional Ingredients: 1/3 cup of chopped lean ham and 1/4 cup pecans chopped and toasted.

1. If you want to include the ham into the cornbread cook in a skillet over medium heat saute until ham has just browned. Remove ham from skillet and set aside.

2. in a large mixing bowl add all the ingredients and mix until moist, including the ham.

3. Coat a baking pan (8" round cake pan or 8" square baking pan) with cooking spray and pour batter into dish. Cook at 425 degrees for 15 minutes. Keep an eye on the bread and remove when it has turned light brown.

Nutritional Facts: 139 Calories, 5.0g Fat, 5.0g Protein, 20.0g Carbohydrate, .03g Fiber, 6mg Cholesterol, 358mg Sodium

Dietary Exchange: 1 1/2 Starch, 1 Fat A Yummy Diabetic Cornbread Recipe!

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