What is the best thing to pair with a chilly winter day? Chili and cornbread, of course! This southern-style cornbread is a great addition to any meal, plus it is low in phosphorus making it kidney-friendly. Give this awesome recipe a try to let us know what you think.
Ingredients
Based on 18 servings per recipe.
- 1 tablespoon vegetable oil
- 1-3/4 cups all-purpose white cornmeal
- 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
Preparation
- Grease a 12″ skillet with oil and set it on a warm stove.
- Combine cornmeal, 1 cup flour, sugar, yeast, and salt in a large bowl.
- Heat butter in the microwave for 10-15 seconds to melt. In a separate 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 the top is golden brown.
Nutrition Facts
per serving
| Calories | 185 |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Dietary Fiber | 1.6 g |
| Fat | 5 g |
| Sodium | 141 mg |
| Potassium | 62 mg |
| Phosphorus | 52 mg |
| Cholesterol | 31 mg |
| Calcium | 8 mg |
Source of Southern-style Cornbread: DaVita Kidney Care
