Corn Bread Recipe for Diabetes and Kidney Diet Plans

This corn bread recipe is very tasty anyone on a diabetes or kidney diet plan Ingredients

1 cup all-purpose white flour

1 cup plain cornmeal

1/4 cup sugar

2 tsps baking powder

1/2 cup liquid egg substitute

1 cup unenriched rice milk

2 tbsps unsalted butter, melted or 2 tbsps canola oil

Preheat oven to 400.

In a bowl, combine flour, cornmeal, sugar and baking powder.

In another bowl, combine egg substitute, rice milk and melted butter.

Stir dry ingredients into wet ingredients just until moistened.

Fill greased or paper-lined muffin cups 2/3 full.

Bake for 15 to 20 minutes or until a toothpick comes out clean.

Serve warm.

Nutrition per serving 1 muffin:

124 calories

3 grams protein

23 grams carbohydrates

3 grams fat

5 mg cholesterol

85 mg sodium

40 mg potassium

100 mg phosphorus

64 mg calcium

1.0 grams fiber

Suggestion If you use egg substitute instead of egg and rice milk instead, or milk, phosphorus is reduced from 130 to 100 mg. The baking powder contributes 76 mg phosophorus to each muffin.