Southern-style Cornbread--Low Phosphorus

Helpful hints

• Making yeast bread was once a time consuming project. Fleishmann’s® Rapid Rise yeast reduces preparation steps and rising time. The batter in this recipe can be prepared in 15 to 20 minutes. Total time from start to table is only 1-1/2 hours!
• Temperature is very important in making yeast bread. Use a food thermometer to check liquid temperature 120°-130° F. When rising, keep dough covered in a warm, draft-free place.
• Why make yeast cornbread? All breads require a leavening agent to rise properly. Baking soda is high in sodium, baking powder is high in sodium and phosphorus, and cream of tartar is high in potassium. In comparison, yeast is very low in all these elements. Compare on the chart below:

Minerals Content of Leavening Agents Used in Baking Breads

Leavening Agent - 1 teaspoon

Baking powder-aluminum sulfate
Sodium: 488 mg
Potassium: 1 mg
Phosphorus: 101 mg
Calcium: 270 mg

Baking powder-phosphate
Sodium: 363 mg
Potassium: 0 mg
Phosphorus: 456 mg
Calcium: 339 mg

Baking powder-low sodium
Sodium: 5 mg
Potassium: 505 mg
Phosphorus: 344 mg
Calcium: 217 mg

Baking soda
Sodium: 1259 mg
Potassium: 0 mg
Phosphorus: 0 mg
Calcium: 0 mg

Cream of tartar
Sodium: 2 mg
Potassium: 495 mg
Phosphorus: 0 mg
Calcium: 0 mg

Baker's active dry yeast (1 pkg)
Sodium: 4 mg
Potassium: 140 mg
Phosphorus: 90 mg
Calcium: 5 mg