Portions:
12

Serving Size:
1/4th waffle

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1 cup plain cornmeal, white or yellow
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 large eggs, room temperature
  • 1 cup almond milk
  • 2 tablespoons canola oil

Preparation

  1. Plug in waffle iron to warm
  2. In a bowl, combine flour, cornmeal, sugar and baking powder.
  3. In another bowl, combine eggs, almond milk and oil.
  4. Stir dry ingredients into wet ingredients just until moistened.
  5. Lightly spray hot waffle iron with cooking spray to prevent sticking. Fill with one cup of corn bread mix.
  6. Follow waffle iron’s instructions to cook, approximately 3 minutes.
  7. Repeat with remaining corn bread batter.
  8. Tear apart each waffle into 4 sections and serve warm.

Helpful hints

  • Traditional corn bread requires preheating the oven and cooking for 20 minutes. Waffle iron cornbread is easy to make in minutes with a unique waffle pattern you can use for a drizzle of honey or butter. You may never make cornbread the old way again!
  • Freeze extra waffles to reheat later.

Nutrients per serving

Calories 140

Protein 3 g

Carbohydrates 23 g

Fat 4 g

Cholesterol 31 mg

Sodium 110 mg

Potassium 56 mg

Phosphorus 60 mg

Calcium 95 mg

Fiber 0.8 g

Renal and renal diabetic food choices

  • 1-1/2 starch
  • 1 fat

Carbohydrate choices

1-1/2

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