Southern-style Cornbread--Low Phosphorus

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 18

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

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Ingredients

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

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

Preparation

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.

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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
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

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

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