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Cornbread

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Sean11

New Member
Relationship to Diabetes
Type 1
A lot of restaurants are mushrooming in almost all the states in the united states of america. The high increase in the number of restaurants have a direct as well as indirect relation to the increasing number of population in this country where every year a large number of people across the globe come here for the sake of tourisms.
In order to attract the teaming tourists, a lot of restaurants have been setup. Restaurants which provide spanish dishes are also present in this country. But the most sought after cuisine in the united states of america is the mexican cuisine, as a result we can find a very large number of mexican restaurants in this country.
Los angeles is one of the busy cities in the united states of america. And the mexican food los angeles that are avaliable in these mexican restaurants are very good in standard too. Many authentic as well as easy recipes are produced in these kinds of mexican restaurants. The easy mexican recipes are equally tasty as well as delicious too.
One such easy mexican dish is corn bread which is very easy to prepare in our kitchen. You don?t need extra talent for preparing this dish. A few food stuffs are required in preparing this dish which even includes yellow corn meal which forms the chief ingredient of this simple dish. White flour is also used in this dish too.
Suagr , skilm milk, rumford baking powder sea salt are some of the other ingredients that are used in this dish. We also use butter too, but melted butter is used for this purpose. Egg as well as cream style corn which is liquefied in a blender is also used in this yummy mexican simple dish. Therefore try out this simple mexican dish this time.
 
hi sean welcome to the forum ...are you based in the USA ? I ve had corn bread made by a canadian friend and its Yummy x
 
Funny, was just wondering how GI cornbread was today (eg low, med, high?). I'm guessing with white flour and sugar in it though it wont be particularly diabetes friendly....
 
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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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