Eastern Carolina BBQ Cornbread

[rcjordan]

I conjoured this to prep & cook *easily* in a 9-inch diameter rice pot but I have also baked an earlier version in a conventional oven in silicone pie plates.

1/4 cup white rice, dry
1/2 cup grits, dry
2/3 cup water
1/3 cup cider vinegar
1/2 cup Green Mountain Gringo Salsa - medium
1/4 cup egg whites
2 tbsp mayonnaise

Combine dry rice & grits, grind FINE in a coffee grinder or blender.  Combine all ingredients to make batter and mix thoroughly with a fork or wisk.  Set rice pot on low heat, pour in batter. Cook for 90-120 minutes depending on how moist you want the cornbread.

I split the batter in half a make thinner flatbreads. Cook each batch 75 minutes.

Nutrients for entire batch (6-8 servings):

Calories   1,050
Protein   21 g
Carbohydrates   151 g
Fat   37 g
Cholesterol   10 mg
Sodium   620 mg
Potassium   460 mg
Phosphorus   270 mg
Calcium   95 mg
Fiber   5 g
====================
The numbers are good for a serving size (1/8th or pie-slice size), just a little more phosphorus than a piece of white bread and much heavier and more filling.

Phosphorus 35 mg
Potassium 60 mg
Sodium 75 mg
Protein 3 g
Calories 131
Fat 4.5 g
Calcium 12 mg
Cholesterol 0 mg
Carbohydrates 19 g
Fiber < 1 g

[Whamo]

Sounds good. 

[rcjordan]

It's OK, similar to a hush puppy.  It's dense and moist, so it stores well in the fridge but heats up nicely in the microwave.  I needed something heavier and more filling than white bread but the numbers for muffins or bagels aren't very good for the renal diet.

[iolaire]

I needed something heavier and more filling than white bread but the numbers for muffins or bagels aren't very good for the renal diet.

It’s good you are working on this. The diet recommendations sure don’t sound right to people who try to eat a bit healthier.

[rcjordan]

I'm pretty aggressive with the diet, as it was what saved me for the first 3 months before starting HD.  FWIW, my daily limits are Protein:60-70g | Sodium:1500mg | Potassium:2000mg | Phosphorus:600-700mg.  To do this, the short answer is that you can't have most off-the-shelf bread products.

[Paul]

The thing I learned from this are that grits are corn based. We do not have them in England, and from the description I had assumed they were similar to the British ground rusks, which are wheat based. So when I read your recipe my thought was "How can you call it corn bread without any corn meal?" Then I thought "Hang on, perhaps grits contain corn meal." So I looked it up, and am now a wiser person.

[rcjordan]

I chose grits over meal because grits have been soaked in lye and processed which leeches more P & K. I arrived at this revelation after I noticed I was consistently finding better numbers in the Hispanic section of the grocery store, as their bread products tend to be corn-based rather than wheat.  Mention of extra leeching of grits was recently found in an renal diet article, Davita, I think it was.  Grits are much more coarse than corn meal but the coffee grinder makes quick work of that.