Portions:
8

Serving Size:
one 2” x 4” piece

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Heart Healthy

Ingredients

  • 1 cup all-purpose white flour
  • 1 cup plain cornmeal
  • 1 tablespoon sugar
  • 2 teaspoon baking powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 cup rice milk, unenriched
  • 1 egg
  • 1 egg white
  • 2 tablespoons canola oil
  • 1/2 cup scallions, finely chopped
  • 1/4 cup carrots, finely grated
  • 1 garlic clove, minced

Preparation

  1. Preheat oven to 400° F.
  2. In large mixing bow, combine flour, cornmeal, sugar, baking powder, chili powder and pepper. Stir to combine.
  3. Add rice milk, egg, egg white and oil to dry ingredients and stir just until moistened.
  4. Gently stir scallions, carrots and garlic into cornbread mixture.
  5. Pour batter into an 8”-square baking pan which been coated with nonstick cooking spray.
  6. Bake for 25 to 30 minutes, until top starts to turn golden brown. Cut into eight 2” x 4” pieces.

Helpful hints

  • For variation, try onion instead of scallions and red bell pepper instead of carrots.

Nutrients per serving

Calories 188

Protein 5 g

Carbohydrates 31 g

Fat 5 g

Cholesterol 26 mg

Sodium 155 mg

Potassium 100 mg

Phosphorus 81 mg

Calcium 84 mg

Fiber 2.0 g

Renal and renal diabetic food choices

  • 2 starch
  • 1/2 fat

Carbohydrate choices

2

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