Nutrients per serving

  • Calories  185
  • Protein  4 g
  • Carbohydrates  30 g
  • Fat  5 g
  • Cholesterol  31 mg
  • Sodium  141 mg
  • Potassium  62 mg
  • Phosphorus  52 mg
  • Calcium  8 mg
  • Fiber  1.6 g

Southern-style Cornbread--Low Phosphorus

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.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

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

Portions: 18     Serving size: 2" square or 1/18th of recipe


    • 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


    1. Grease a 12" skillet with oil and set on a warm stove.
    2. Combine corn meal, 1 cup flour, sugar, yeast and salt in a large bowl.
    3. 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.
    4. 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.
    5. Gradually add remaining flour and keep stirring to form a stiff batter.
    6. 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.
    7. Bake for 30 minutes at 375° F or until top is golden brown.

Renal and renal diabetic food choices

    • 2 starch
    • 1 fat

Carbohydrate choices


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





Baking powder-phosphate





Baking powder-low sodium





Baking soda





Cream of tartar





Bakers active dry yeast (1 pkg)






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6 Comments | Average User Rating:

Southern-style Cornbread--Low Phosphorus

healed2wholeness says:


If I use reduced sodium (50%) aluminum free baking powder (Rumford brand) what would the numbers be? Why the difference? So is it better to use regular dbl-acting baking powder? Have not made this recipe yet. Why is reducing the sodium causing a rise in sodium and/phos or potassium????? Dietitian comment: Since this recipe relies on yeast to rise the bread instead of baking powder the sodium, potassium and phosphorus are lower. Reduced sodium or low sodium baking powder substitutes potassium for the sodium so may not be a good choice if you are on a low potassium diet.

Oct. 26, 2014, 2:41 PM - Inappropriate review?

Southern-style Cornbread--Low Phosphorus

m2little says:


I have not made this yet. Is the non dairy creamer liquid or dry mixed with the water? Thanks, Mary Dietitian comment: Use the liquid nondairy creamer. If possible, try to find a brand without phosphate additives.

May. 20, 2013, 9:16 PM - Inappropriate review?

Southern-style Cornbread--Low Phosphorus

mrspeel says:


It doesn't have the texture of cornbread. A little heavy. It's more like bread with cornmeal in it. I also substituted margarine for salt and unsalted butter. Tastes alright, but is more labor intensive than regular cornbread. Worked well in 9x13 pan.

Aug. 23, 2011, 9:39 AM - Inappropriate review?

Southern-style Cornbread--Low Phosphorus

sheilapolk says:


I tried this for my mom - she didn't like it. I found that the cornbread did not work really well. I don't think I would make it again.

Oct. 15, 2010, 5:24 AM - Inappropriate review?

Southern-style Cornbread--Low Phosphorus says:


I mixed my flour wrong all at same time still was not bad tho it didnt raise right wlll tyi again!

Aug. 29, 2010, 5:57 AM - Inappropriate review?

Southern-style Cornbread--Low Phosphorus

worldvuu says:


I made this cornbread for my dad. He thought it was really good. I left out the tsp. of salt and substituted regular margarine for the unsalted butter. This made the sodium content lower. I used my bread machine on the dough setting to mix the batter and took it out after mixing before the rising cycle to let the batter rise in the pans. The recipe made 18 muffins and a 9x9" pan. I'll definitely use this to make cornbread dressing for the holidays!

Aug. 05, 2010, 4:36 PM - Inappropriate review?

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