Print Portions:
8
Serving
Size:
one 2” x 4” piece
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Heart Healthy
Ingredients
- 1 cup all-purpose white flour
- 1 cup plain cornmeal
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 cup rice milk, unenriched
- 1 egg
- 1 egg white
- 2 tablespoons canola oil
- 1/2 cup scallions, finely chopped
- 1/4 cup carrots, finely grated
- 1 garlic clove, minced
Preparation
- Preheat oven to 400° F.
- In large mixing bow, combine flour, cornmeal, sugar, baking powder, chili powder and pepper. Stir to combine.
- Add rice milk, egg, egg white and oil to dry ingredients and stir just until moistened.
- Gently stir scallions, carrots and garlic into cornbread mixture.
- Pour batter into an 8”-square baking pan which been coated with nonstick cooking spray.
- Bake for 25 to 30 minutes, until top starts to turn golden brown. Cut into eight 2” x 4” pieces.
Helpful hints
- For variation, try onion instead of scallions and red bell pepper instead of carrots.
Submitted by: Recipe adapted from R & D Laboratories newsletter and submitted by ܽƵdietitian Heather from Georgia.
Nutrients per serving
Calories 188
Protein 5 g
Carbohydrates 31 g
Fat 5 g
Cholesterol 26 mg
Sodium 155 mg
Potassium 100 mg
Phosphorus 81 mg
Calcium 84 mg
Fiber 2.0 g
Kidney and kidney diabetic food choices
- 2 starch
- 1/2 fat
Carbohydrate choices
2
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