Southern Style Cornbread Low Phosphorus Recipes

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SOUTHERN-STYLE CORNBREAD--LOW PHOSPHORUS



Southern-style Cornbread--Low Phosphorus image

Cornbread is one of America's best comfort foods. And even people with kidney disease or those on dialysis can still eat the kidney-friendly version, Southern-Style Cornbread- Low Phosphorus.

Provided by Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

Yield 18

Number Of Ingredients 1

1 tablespoon vegetable oil,1-3/4 cups all-purpose white corn meal,3 cups all-purpose white flour,1/4 cup sugar or Splenda® sugar substitute,1 envelope Fleishmann's® Rapid Rise yeast,1 teaspoon salt,4 tablespoons unsalted butter, melted ,1/2 cup nondairy creamer,1 cup water,2 large eggs

Steps:

  • Grease a 12" skillet with oil and set on a warm stove.
  • Combine corn meal, 1 cup flour, sugar, yeast and salt in a large bowl.
  • Heat butter in microwave for 10-15 seconds to melt. In a seperate container, heat nondairy creamer and water to 120°-130° F. Add melted butter.
  • Stir liquid mixture into dry mixture and beat with an electric mixer on high speed for 2 minutes. Add eggs and beat an additional 1-2 minutes at high speed.
  • Gradually add remaining flour and keep stirring to form a stiff batter.
  • Move batter to greased skillet and form to fit. Pat top with oil, cover with a towel and let rise in a warm place for 45 minutes.
  • Bake for 30 minutes at 375° F or until top is golden brown.

Nutrition Facts : Calories 185, Carbohydrate 30 g, Cholesterol 31 mg, Fat 5 g, Fiber 1.6 g, Protein 4 g, ServingSize 2" square or 1/18th of recipe, Sodium 141 mg

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