Cornbread Casserole

Recipe from Jennifer Dickie, renal dietitian, Alberta Health Services, Medicine Hat Regional Hospital, Alberta, with the permission of Genzyne Canada Inc.

Photo courtesy of Hannah Kim

Cornbread Casserole

This recipe makes great individual portions that you can freeze and take out when you need a quick convenient meal.


For the cornbread topping:

  • ½ cup yellow cornmeal
  • ½ cup flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 2 tablespoons canola oil
  • 1 egg
  • ½ cup skim or 1% milk

For the casserole filling:

  • 1½ cups frozen mixed vegetables
  • 1 cup diced red or green peppers
  • 1 tablespoon canola oil
  • 1 lb lean ground turkey or beef
  • 1 medium onion, finely chopped
  • 2 tablespoons flour
  • 1⁄8 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 cup low sodium chicken or beef broth


Preheat oven to 350°F (180°C).
Heat a nonstick skillet to medium high heat, add 1 tablespoon canola oil.
Fry onion and peppers until tender and onions are opaque.
Add meat (turkey or beef) and brown meat until no longer pink.
Add frozen mixed vegetables into meat mixture and reduce heat to low.
Combine flour and broth and whisk until no lumps are showing.
Add broth mixture, black pepper and chili powder to skillet.
Bring to a boil stirring constantly until thickened.
Spray an 8″ x 8″ pan with non-stick spray and pour in meat mixture.
Prepare the cornbread topping by combining the dry ingredients from the topping list in a bowl, add the liquid ingredients and mix until blended.
Spread evenly over meat mixture.
Bake for 30 minutes until topping is golden brown.

Nutrient Analysis

Calories: 333 KCal

Protein: 19 g

Carbohydrates: 31 g

Fibre: 3 g

Total Fat: 15 g

Sodium: 246 mg

Phosphorus: 362 mg

Potassium: 479 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/6th of the recipe

Renal and Diabetic Exchanges

2 protein
2 starch

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