Low Sodium Buttermilk Cornbread

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Made with whole grain flour, Greek yogurt, and low‑fat buttermilk, this cornbread is fluffy yet hearty. The touch of honey adds natural sweetness without overwhelming the corn flavor. With reduced salt and balanced leavening, it fits a DASH diet while still delivering a tender crumb and comforting taste.

Ingredients Needed

• 1 ¼ cups finely ground cornmeal (150 g): classic base.
• ½ cup white whole wheat flour or gluten‑free flour (60 g): structure and fiber.
• 1 teaspoon baking powder: use sodium‑free if available.
• 1 teaspoon baking soda: enables rise with buttermilk acidity.
• ¼ teaspoon salt: can omit for ultra‑low sodium needs.
• ½ tablespoon unsalted butter or coconut oil (7 g): melted and cooled.
• 2 large egg whites: room temperature for easy mixing.
• 1 teaspoon vanilla extract: adds subtle warmth.
• ½ cup plain nonfat Greek yogurt (120 g): moisture and protein.
• 2 tablespoons honey (30 mL): light sweetness.
• ½ cup low‑fat buttermilk (120 mL): tender texture and mild tang.

How To Make Low Sodium Buttermilk Cornbread

Prepare Pan and Oven:
Preheat oven to 350°F (175°C). Coat an 8‑inch square pan with nonstick spray.

Mix Dry Ingredients:
Whisk cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.

Mix Wet Ingredients:
Whisk melted butter, egg whites, and vanilla. Stir in Greek yogurt until smooth, then add honey.

Combine Wet and Dry:
Alternate adding dry mixture and buttermilk, starting and ending with dry mixture. Stir gently until just combined.

Bake and Cool:
Spread batter evenly in pan. Bake 19–22 minutes until edges turn golden and center feels firm. Cool at least 10 minutes before slicing.

Recipe Tips

• For stricter sodium control, omit salt and use sodium‑free baking powder.
• Whole wheat flour adds fiber; gluten‑free flour works if needed.
• Let cornbread cool fully for best texture and clean slices.
• Add a drizzle of honey or unsalted butter before serving for extra richness.
• Pairs well with low sodium soups, chili, or roasted vegetables.

How to Store & Reheat

• Room Temperature: Wrap tightly; store up to 2 days.
• Fridge: Store up to 5 days; reheat briefly in microwave or oven.
• Freezer: Wrap slices individually; freeze up to 2 months. Reheat at 300°F for 10 minutes.

Nutrition Facts (per slice, 16 servings)

• Calories: ~90
• Sodium: ~95 mg (lower if salt omitted)
• Protein: 3 g
• Fat: 2 g
• Carbs: 16 g
• Fibre: 1 g
• Sugar: 4 g

FAQs

Can I make this cornbread without buttermilk?
Yes. Mix ½ cup low‑fat milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes to mimic buttermilk.

Can I use whole eggs instead of egg whites?
Yes, substitute 1 large egg for every 2 egg whites for a slightly richer result.

Is this cornbread good for people with high blood pressure?
Yes. Using minimal salt and sodium‑free leavening makes it suitable for heart‑healthy and kidney‑friendly diets.

Can I bake this cornbread in muffin form?
Yes. Divide batter into a muffin tin and bake 15–18 minutes until golden.

Try More Recipes:

• Low Sodium Cornbread With Honey
• Low Sodium Cornbread Dressing Stuffing
• Low Sodium Cornbread Recipe