Low Sodium Cornbread With Honey

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This cornbread blends golden cornmeal with creamy Greek yogurt and honey for a soft, tender crumb and mild sweetness. Using minimal salt and olive oil instead of butter keeps it light yet flavorful. It pairs perfectly with soups, chili, or holiday meals, offering comfort food taste with low sodium benefits.

Ingredients Needed

• 1 ½ cups cornmeal: classic texture and flavor.
• ½ cup all-purpose flour: balances crumb structure.
• 2 teaspoons baking powder: choose sodium‑free if available.
• 1 teaspoon sea or kosher salt: can reduce to ½ teaspoon for stricter sodium control.
• 1 ½ cups plain Greek yogurt: adds moisture and protein.
• 2 large eggs: room temperature for even mixing.
• ¼ cup olive oil (plus 1 tbsp for greasing): heart‑healthy fat.
• ⅓ cup honey: natural sweetness without refined sugar.

How To Make Low Sodium Cornbread With Honey

Prepare Pan and Oven:
Preheat oven to 375°F (190°C). Grease a 2‑quart casserole dish or 8×8 pan with olive oil spray.

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

Mix Wet Ingredients:
In another bowl, whisk Greek yogurt, eggs, olive oil, and honey until smooth.

Combine and Bake:
Fold wet ingredients into dry just until combined. Pour batter into greased dish and smooth top.

Bake and Cool:
Bake 20–25 minutes until edges are golden and center springs back. Cool 10 minutes before slicing.

Recipe Tips

• For even lower sodium, use sodium‑free baking powder and cut salt to ½ teaspoon.
• Add ½ cup corn kernels (no salt added) for extra texture.
• Use mild honey for subtle sweetness or darker honey for richer flavor.
• Serve warm with unsalted butter or extra drizzle of honey.
• Can bake as muffins; reduce bake time to 15–18 minutes.

How to Store & Reheat

• Room Temperature: Store tightly wrapped up to 2 days.
• Fridge: Store up to 5 days; reheat 10–15 seconds in microwave.
• Freezer: Wrap slices individually; freeze up to 2 months. Reheat at 300°F for 10 minutes.

Nutrition Facts (per serving)

• Calories: 189
• Sodium: ~115 mg (lower if salt reduced)
• Protein: 5 g
• Fat: 7 g
• Carbs: 27 g
• Fibre: 1 g
• Sugar: 9 g

FAQs

Can I make this cornbread without salt?
Yes. Omit the salt and choose sodium‑free baking powder for an ultra‑low sodium version.

What can I use instead of Greek yogurt?
Plain low‑fat yogurt or unsweetened applesauce can work, though texture may be slightly different.

Can I add honey on top after baking?
Yes. Drizzle extra honey over warm slices for added sweetness and moisture.

Is this cornbread good for people with high blood pressure?
Yes. It’s low in sodium and uses olive oil and honey, making it suitable for heart‑healthy diets.

Try More Recipes:

• Low Sodium Cornbread Dressing Stuffing
• Low Sodium Cornbread Recipe
• Low Sodium Pumpkin Cookies