Low Sodium Cornbread Recipe

A healthy twist on classic cornbread, this low sodium cornbread recipe is moist, flavorful, and perfect for those reducing salt in their diet. Ideal for pairing with soups, chili, or as a side for any meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 cup cornmeal
1 cup all-purpose flour or whole wheat flour
1 tablespoon low sodium baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup low-fat milk or unsweetened almond milk
1/4 cup unsalted butter or 3 tablespoons olive oil
1 –2 tablespoons honey or maple syrup optional
Optional: 1/2 cup diced bell peppers corn kernels, or herbs

Equipment

9x9 inch baking pan (or muffin tins for mini cornbread)
Mixing bowls (large and medium)
Whisk and spatula
Measuring cups and spoons
Oven

Method

Preheat oven to 400°F (200°C). Grease a 9x9 inch baking pan or line with parchment paper.
In a large bowl, combine cornmeal, flour, baking powder, and baking soda. Mix well.
In a separate bowl, whisk together eggs, milk, melted butter, and honey.
Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
Fold in optional vegetables or herbs.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool 5–10 minutes before slicing. Serve warm.

Notes

For fluffier cornbread, separate egg whites, whip until stiff, and fold gently into batter.
Storage: Keep in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months.
Adjust sweetness with natural sweeteners like honey or maple syrup if desired.
Use herbs, spices, or citrus zest to enhance flavor without adding salt.