Bread, stuffing, cornbread, dry mix & Diabetes
High glycemic impact — occasional choice only. Glycemic load of 40.3 per 100g.
✅ Nutrition data verified · GL 40.3/100g · GI 64.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Response at a Glance
The Numbers at a Glance
Version Differences at a Glance
This version carries the most fiber in the Bread group: 14.3 per 100g, about 6.2 times the family average (spread 0.8 to 14.3 per 100g). This version carries the most sugar in the Bread group: 13.2 per 100g, about 3.8 times the family average (spread 0 to 13.2 per 100g).
Verdicts split across the family: the gentlest option is Dry mix (GL 12.3) and the heaviest is Dry mix (GL 40.3); this one is limit. The Bread family's GL range is 11.7-47.2 per 100g across 4 versions, enough spread to make the specific choice count. See the numbers side by side: Prepared, Dry mix, Dry mix.
What to Watch For
⚠️ High Sodium
Bread, stuffing, cornbread, dry mix provides 2429mg of sodium per serving — significant relative to the ADA's daily recommendation of <2,300mg. High sodium intake can raise blood pressure, compounding cardiovascular risk in diabetes. If you eat this food, balance it with lower-sodium choices throughout the rest of the day.
ADA recommends <2,300mg sodium per day for most adults with diabetes. Diabetes Care, 47(Suppl 1), 2024.
Explore More in Baked Products
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 85g | 65.2g | 34.3 | High |
| Standard Serving | 170g | 130.4g | 68.5 | High |
| Restaurant Portion | 340g | 260.8g | 137.0 | High |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Lower-GL Alternatives
🍚 Leavening agents, yeast, baker's, compressed
GL 6.5/100g — Low GL
Fiber 8.1g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Leavening agents, yeast, baker's, compressed & diabetes →🍚 Leavening agents, yeast, baker's, active dry
GL 9.3/100g — Low GL
Fiber 26.9g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Leavening agents, yeast, baker's, active dry & diabetes →🍚 Bread, stuffing, dry mix, prepared
GL 11.7/100g — Moderate
Lower glycemic impact than your current selection.
Bread, stuffing, dry mix, prepared & diabetes →🍚 Bread, stuffing, cornbread, dry mix, prepared
GL 12.3/100g — Moderate
Fiber 2.9g/100g. Lower glycemic impact than your current selection.
Bread, stuffing, cornbread, dry mix, prepared & diabetes →Common Questions
Is Bread stuffing cornbread good for diabetes?
A GL of 40.3 is a clear signal: Bread stuffing cornbread impacts blood sugar significantly. This doesn't mean “never.” It means “rarely, in small amounts, with strategy.” Half-portions, paired eating, or occasional treats — you decide the context.
Where does Bread stuffing cornbread sit on the glycemic load scale?
GL = 40.3 per 100g for Bread stuffing cornbread. For context: low GL is ≤10, moderate is 11–19, and high is ≥20. Bread stuffing cornbread falls into the High category.
How does Bread stuffing cornbread affect blood sugar?
Blood sugar impact of Bread stuffing cornbread: High. The key factors are its GI (64.6) and available carb content (62.4g/100g), which together produce a GL of 40.3.
Is the GI value accurate?
The GI of 64.6 for Bread stuffing cornbread is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Baked Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
Can portion control make this food work?
Yes — half a standard serving of Bread stuffing cornbread reduces the glycemic load substantially. At GL 40.3 per 100g this is a dense source, but a half portion makes a meaningful difference. The key is mindfulness: use it as a side dish, not the main event, and fill most of your plate with non-starchy vegetables and lean protein.
Is the sodium level a concern?
Bread stuffing cornbread contains 2429mg of sodium per serving — well above the ADA's recommendation of <2,300mg daily. High sodium intake can raise blood pressure, compounding cardiovascular risk — the leading cause of death in people with diabetes. If you eat this food, balance it with lower-sodium choices during the rest of the day. Fresh herbs, spices, and citrus can replace salt as flavoring.
References & Data Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 64.6 — subcategory_avg:Baked Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 170.0g) = 40.3 × 170.0 ÷ 100 = 68.5
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 172692. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Bread, stuffing, cornbread, dry mix — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/bread-stuffing-cornbread-dry-mix/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.