You can mix this Low Sodium Cornbread up in minutes! It’s moist, tender, and a little sweet with only 27 mg sodium per serving!
If you’re on a low sodium diet, you probably already know that processed, boxed foods are typically high in sodium, boxed cornbread mix included. One popular brand clocks in at 340 mg sodium per serving.
This recipe makes cornbread possible again for those of us on a low sodium diet. It has all the things we love about cornbread, moist, slightly sweet and easy to make.
There’s no added salt in this recipe. The sodium comes primarily from the eggs and milk. The key to making this recipe low in sodium is using a sodium-free baking powder. Standard baking powder can contain as much as 480 mg sodium per teaspoon. By eliminating the sodium from the baking powder and skipping the added salt in most cornbread recipes, you can whip up a batch of low sodium cornbread in minutes!
Indian Head Yellow Cornmeal – I like Indian Head’s coarse-ground cornmeal. It gives added texture and a rich corn flavor. You can sub your low sodium cornmeal if you prefer.
Sugar – adds a slightly sweet taste to the cornbread, a nice balance to the savory cornmeal
Hain’s Featherweight Baking Powder – using a sodium-free baking powder will reduce the sodium count for this cornbread significantly
Olive Oil – gives the cornbread a light, tender texture. Use a light olive oil, not extra virgin, to avoid extra virgin olive oil’s strong taste overpowering the flavor of the cornbread.
How to Make Low Sodium Cornbread
- Add flour, cornmeal, sugar, and baking powder to a large bowl. Add milk, olive oil, and eggs in another bowl.
- Whisk the dry ingredients until just mixed. Whisk the wet ingredients until just mixed.
- Add the wet ingredients to the dry ingredients.
- Whisk until evenly mixed and no streaks of flour remain. Batter will be thick.
- Pour batter into baking dish and bake until golden brown.
What to serve with Low Sodium Cornbread
Low Sodium Cornbread FAQs
How much sodium is in this recipe?
This recipe contains 28 mg sodium per square.
Can I make cornbread muffins with this recipe?
Yes, you can pour the batter into a lined muffin tin and bake at 425 F for 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Can I freeze this recipe?
You can freeze this cornbread for up to three months. Thaw it overnight in the fridge. Pop it in the microwave or toaster oven if you like it hot.