Southern-style Cornbread – Kidney-Friendly

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.

Southern-Style Cornbread
Southern-Style Cornbread


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


  1. Grease a 12″ skillet with oil and set it on a warm stove.
  2. Combine cornmeal, 1 cup flour, sugar, yeast, and salt in a large bowl.
  3. 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.
  4. 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.
  5. Gradually add remaining flour and keep stirring to form a stiff batter.
  6. 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.
  7. 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

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