Season everything with love!

                                            Cornbread

                                           Ingredients

• 1 Cup All-Purpose White Flour
• 1 Cup Plain Cornmeal (white or yellow, un-enriched/low phosphorus)
• 1/4 Cup Granulated Sugar or Brown Sugar
• 2 Teaspoons Sodium-Free Baking Powder (to avoid high sodium and phosphorus)
• 1/2 Cup Liquid Egg Substitute or 1-2 Beaten Eggs
• 1 Cup Unenriched Rice Milk, Almond Milk, or Homemade Buttermilk Substitute (1 cup milk + 2 teaspoons vinegar or lemon juice)
• 2 Tablespoons Unsalted Butter (melted) or Canola Oil or Olive Oil

                                         Instructions

• Preheat oven to 400°F (205°C). Lightly grease an 8-inch square baking pan or a muffin tin with cooking spray or a small amount of canola oil
• Combine dry Ingredients in a large bowl, whisk together the all-purpose flour, plain cornmeal, sugar, and sodium-free baking powder
• Combine wet ingredients in a separate bowl, mix the liquid egg substitute (or beaten eggs), your choice of low-potassium/low-phosphorus milk (like almond or rice milk), and melted unsalted butter, canola oil, or Olive oil
• Mix & pour the wet ingredients into the dry mixture. Stir gently just until combined (do not overmix, or the cornbread will turn dense)
• Spread the batter evenly into your prepared pan or muffin cups. Bake for 15 to 20 minutes (or 20–25 minutes for muffins) until the top is golden and a toothpick inserted into the center comes out clean
• Cool & Serve
• Enjoy!

              ***Don't forget To Consult Your Physician***