Low Sodium Cornbread Recipe

This cornbread has a golden crust with a tender crumb inside, made with unsalted butter and no‑salt‑added cream style corn. It’s easy to make in one bowl and pairs perfectly with low sodium chili, soups, or holiday meals. The recipe avoids added salt, making it ideal for people watching their blood pressure or following the DASH diet.

Ingredients Needed

• 1 ½ cups all-purpose flour: forms the soft base.
• ¾ cup yellow cornmeal: gives classic corn flavor and texture.
• ¼ cup sugar: adds light sweetness (optional to reduce).
• 2 tbsp Hain sodium-free baking powder: for rise without salt.
• 1 can (14.75 oz) cream style golden sweet corn, no salt added: adds moisture and flavor.
• ¾ cup milk: use low-fat or whole milk.
• ½ cup unsalted butter, melted: gives richness and tender texture.
• 2 large eggs, beaten: helps bind and add structure.

How To Make Low Sodium Cornbread

Mix Dry Ingredients:
Whisk flour, cornmeal, sugar, and sodium‑free baking powder in a bowl.

Combine Wet Ingredients:
In another bowl, mix cream style corn, milk, melted unsalted butter, and beaten eggs until smooth.

Combine and Bake:
Stir wet mixture into dry ingredients just until combined. Pour into greased 8×8 pan or muffin tin.

Bake and Cool:
Bake at 400°F (200°C) for about 20 minutes until golden brown and a toothpick comes out clean. Cool slightly before slicing.

Recipe Tips

• For less sweetness, reduce or omit sugar; flavor will still be delicious.
• Cover with foil if baking in one pan to keep moisture in.
• Add ½ cup fresh corn kernels (no salt added) for extra texture.
• Serve warm with unsalted butter or honey for a heart‑friendly treat.
• Great paired with low sodium soups or stews.

How to Store & Reheat

• Room Temperature: Wrap tightly; store up to 2 days.
• Fridge: Store up to 5 days; reheat in microwave 20 seconds.
• Freezer: Wrap slices individually; freeze up to 2 months. Thaw and reheat at 300°F for 10 minutes.

Nutrition Facts (per serving)

• Calories: ~210
• Sodium: ~20 mg
• Protein: 4 g
• Fat: 9 g
• Carbs: 29 g
• Fibre: 1 g
• Sugar: 6 g

FAQs

Is cornbread OK for low sodium diets?
Yes. Using sodium‑free baking powder and no‑salt‑added corn keeps sodium extremely low while maintaining flavor.

Can I make cornbread without sugar?
Yes. Sugar adds mild sweetness, but omitting it creates a more savory cornbread that is still moist and flavorful.

What can I serve with low sodium cornbread?
It pairs well with low sodium soups, stews, or chili, and can also be served with unsalted butter or honey.

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

Try More Recipes:

• Low Sodium Pumpkin Cookies
• Low Sodium Molasses Cookies
• Low Sodium Lemon Cookies

Low Sodium Cornbread Recipe

Recipe by Evelyn ReedCourse: Side DIshesCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

210

kcal

Classic Southern cornbread made heart‑friendly with no added salt — tender inside, golden outside, and perfect with soups or holiday meals.

Ingredients

• 1 ½ cups all-purpose flour

• ¾ cup yellow cornmeal
  

• ¼ cup sugar (optional)
  

• 2 tbsp Hain sodium-free baking powder
  

• 1 can (14.75 oz) cream style golden sweet corn, no salt added
  

• ¾ cup milk
  

• ½ cup unsalted butter, melted
  

• 2 large eggs, beaten
  

Directions

• Preheat oven to 400°F. Grease an 8×8 pan or muffin tin.
  
• Mix flour, cornmeal, sugar, and sodium‑free baking powder in bowl.
  
• Combine corn, milk, melted butter, and eggs in another bowl.
  
• Stir wet into dry until just combined; do not overmix.
  
• Pour into pan and bake 20 minutes until golden brown.
  
• Cool slightly before slicing and serving.