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Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Cornbread
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Resting time
10
minutes
minutes
Total Time
50
minutes
minutes
Servings
16
pieces
Calories
171
kcal
Author
Anthony Valentine, Kidney-Friendly Chef
Equipment
Oven
Plastic spatula
Offset spatula
Mixing bowl
Whisk
Misto oil sprayer
Measuring cups
Measuring spoons
9 x 13 Baking dish
Ingredients
1 1/4
cups
All Purpose Flour
1
cup
Yellow corn meal
2/3
cup
Light brown sugar
1/4
tsp
Kosher Salt
1
tbsp
Salt-Free Baking Powder
Low sodium
1 1/2
cup
Oat Milk
Regular
1/3
cup
Canola oil
1/4
tsp
Cayenne pepper
US Customary
-
Metric
Instructions
Preheat the oven to
425
°F
and lightly grease a 9 x 13 pan. I use a
Misto Oil Sprayer
here.
Mix Dry Ingredients
In a large bowl, mix together the flour, cornmeal, sugar, cayenne pepper, salt, and baking powder.
Add Wet Ingredients
Add your oat milk and canola oil to the bowl with the dry ingredients. Stir until well combined.
Pour batter into greased pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Serving:
2
pieces
|
Calories:
171
kcal
|
Carbohydrates:
28
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
52
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
55
IU
|
Vitamin B1:
1
mg
|
Vitamin B2:
1
mg
|
Vitamin B3:
1
mg
|
Vitamin B5:
1
mg
|
Vitamin B6:
1
mg
|
Vitamin D:
8
µg
|
Vitamin E:
1
mg
|
Vitamin K:
4
µg
|
Calcium:
73
mg
|
Copper:
1
mg
|
Folate:
23
µg
|
Iron:
1
mg
|
Manganese:
1
mg
|
Magnesium:
15
mg
|
Phosphorus:
90
mg
|
Selenium:
4
µg
|
Zinc:
1
mg
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