Don’t let that leftover Thanksgiving cornbread go to waste! Give it a new life with this quick and easy recipe.
Source URL: https://www.diabetesselfmanagement.com/recipes/sides/cornbread-salad/
Crumble leftover cornbread into bite-size pieces into a medium serving dish or pasta bowl. Combine beans and chili (or pasta sauce) and salsa in a small saucepan over medium heat to reheat for a few minutes. Do not boil. Spoon bean mixture evenly over cornbread pieces. Top with chopped tomato, cilantro, and onion. Serve immediately.
Yield: 6 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 209, Carbohydrates: 31 g, Protein: 10 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 12 mg, Sodium: 604 mg, Fiber: 5 g
Exchanges per serving: 2 starch, 1 medium-fat meat. Carbohydrate choices: 2.
This recipe was developed by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky.
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