Nutrients per serving

  • Calories  124
  • Protein  3 g
  • Carbohydrates  23 g
  • Fat  3 g
  • Cholesterol  5 mg
  • Sodium  85 mg
  • Potassium  40 mg
  • Phosphorus  100 mg
  • Calcium  64 mg
  • Fiber  1.0 g

Renal and renal diabetic food choices

  • 1-1/2 starch

Carbohydrate choices


Helpful hints

  • By using egg substitute instead of egg and rice milk instead of milk, phosphorus is reduced from 130 mg to 100 mg. The baking powder contributes 76 mg phosphorus to each muffin. Limit portion to one muffin.
  • Do not substitute self-rising corn meal — it’s higher in phosphorus.
  • Freeze leftover muffins and reheat for a quick meal addition later.
  • To make skillet-baked cornbread instead of muffins use a medium-size iron skillet and decrease sugar to 2 tablespoons.

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What's everyone saying?

7 Comments | Average User Rating:
Jackie’s Corn Bread Muffins
jazz8610 says:

I made chili con carne and wanted cornbread. I only wanted 6 muffins, so I cut the recipe in half. I did change a couple of items. Instead of egg substitute, I used a fresh egg. Instead of rice milk, I used 1/4 half and half and 1/4 buttermilk. I'm not Southern but I learned taste comes from buttermilk when it comes to cornbread and fried chicken. I never have egg substitute or rice milk. I always have almond milk. I will change the sugar to Splenda. I will definitely use a small cast iron pan next time and melt the butter in there, swirl and then add it to the batter. The muffins were as good as you'd get from the grocery store.

Nov. 26, 2017, 6:03 PM
Jackie’s Corn Bread Muffins
pwayland says:

luv this

Feb. 28, 2016, 8:57 AM
Jackie’s Corn Bread Muffins
god2heal says:

I tried this muffin recently. I followed the directions exactly as printed. However, they did not turn out as I had hoped them too.

Jan. 29, 2015, 11:56 AM
Jackie’s Corn Bread Muffins

If you use 2 cups corn meal,no flour and no sugar, what does this change in the recipe. Dietitian comment: 12 fewer calories, 6 fewer carbohydrate grams and 8 more potassium mg. The other nutrients are less than 1.0 g or mg difference.

Sep. 26, 2014, 2:45 AM
Jackie’s Corn Bread Muffins

So using the sodium free baking powder changes the sodium to 110, phos.60, and potassium to 57 is that per muffin? Dietitian comment: Yes per muffin.

Sep. 07, 2014, 8:54 AM
Jackie’s Corn Bread Muffins
leigh561 says:

I made these to go with the Slow Cooker Turkey and they were really good. I used the Splenda Blend in place of sugar and the Non-Phosphorus baking powder. I didn't notice any difference in them, they came out perfect.

Feb. 12, 2011, 6:53 PM
Jackie’s Corn Bread Muffins

I used this recipe to make cornbread dressing @ Christmas. I substituted non-dairy creamer and omitted the sugar.

Jan. 11, 2010, 4:04 PM

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