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

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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What's everyone saying?

9 Comments | Average User Rating:
Southern-style Cornbread--Low Phosphorus
showgirl says:

Can you use yellow cornmeal? Dietitian comment: Yes, the nutrient content is very similar.

Jun. 06, 2018, 10:19 AM
Southern-style Cornbread--Low Phosphorus
queengc says:

Sounds good , however do you really need to use an electric mixer? Can one use a blender or whisk to mix? Dietitian comment: Yes you can use a whisk or blender instead.

Dec. 22, 2017, 4:02 PM
Southern-style Cornbread--Low Phosphorus
TommieL says:

This should not be called Southern style cornbread, because it has a sweetener in it. Southern cornbread is not sweet, has no sugar or sugar substitute in it. I haven't tried it yet, but I won't be putting the Splenda in it when I do.

May. 09, 2015, 9:05 AM
Southern-style Cornbread--Low Phosphorus

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
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
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
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
Southern-style Cornbread--Low Phosphorus

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
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

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