Low Sodium Mexican Cornbread

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This cornbread combines yellow cornmeal with low‑fat buttermilk, sweet honey, and savory add‑ins like jalapeño, green onion, and Mexican‑style corn. Sharp cheddar or pepper jack cheese adds richness without excessive sodium if chosen carefully. It’s an easy one‑bowl recipe with a tender crumb and golden crust, great alongside chili, soups, or barbecue.

Ingredients Needed

• ¼ cup unsalted butter: melted for moisture and flavor.
• 3 tablespoons honey: natural sweetness.
• 1 cup yellow cornmeal: medium grind for texture.
• ½ cup white whole wheat flour (or all‑purpose): balances structure.
• 2 teaspoons baking powder: sodium‑free if available.
• ½ teaspoon baking soda: helps rise with buttermilk.
• ½ teaspoon kosher salt: optional; reduce or omit for lower sodium.
• 2 eggs: room temperature.
• 1 cup low‑fat buttermilk: or 1 cup 2% milk + 1 tbsp lemon juice.
• 1 ½ cups shredded cheese: cheddar, cheddar‑jack, or pepper‑jack; divided.
• 1 cup Mexican‑style corn (7 oz can): drained, no salt added if possible.
• 1 large jalapeño pepper: seeded and minced.
• 2 green onions: chopped, divided.

How To Make Low Sodium Mexican Cornbread

Prepare Pan:
Line an 8×8‑inch baking dish with parchment paper, leaving overhang. Lightly spray with nonstick spray.

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

Mix Wet Ingredients:
In a separate bowl, whisk melted butter with eggs, then stir in buttermilk and honey until smooth.

Combine and Add Mix‑ins:
Fold wet ingredients into dry ingredients until just combined. Gently stir in 1 cup cheese, corn, jalapeño, and half of the green onions. Batter will be slightly lumpy. Let rest 20 minutes while preheating oven.

Bake:
Preheat oven to 350°F (175°C). Pour batter into prepared dish. Sprinkle with remaining ½ cup cheese and green onions. Bake 28–32 minutes until golden and a toothpick comes out clean. Cool slightly before slicing.

Recipe Tips

• Use no salt added canned corn to keep sodium low.
• Choose lower sodium cheese or shred your own to control salt.
• For milder spice, use less jalapeño or remove seeds completely.
• Let batter rest before baking for improved texture and rise.
• Serve warm with unsalted butter or drizzle of honey.

How to Store & Reheat

• Fridge: Store tightly wrapped up to 4 days.
• Freezer: Wrap in foil and freeze up to 3 months; thaw overnight.
• Reheat: Warm at 350°F for 10 minutes or microwave 20 seconds per slice.

Nutrition Facts (per piece, 16 servings)

• Calories: ~145
• Sodium: ~120 mg (lower with reduced‑sodium cheese and no‑salt corn)
• Protein: 5 g
• Fat: 6 g
• Carbs: 17 g
• Fibre: 1 g
• Sugar: 5 g

FAQs

Can I make Mexican cornbread without jalapeños?
Yes. Simply omit or substitute with mild green chiles for less heat.

What’s the best cheese for low sodium Mexican cornbread?
Freshly shredded cheddar or jack cheese is best since pre‑shredded often contains added salt.

Can I make this cornbread gluten‑free?
Yes. Use gluten‑free all‑purpose flour in place of wheat flour for similar results.

Is this recipe heart‑healthy?
Yes. It’s lower in sodium and uses olive oil or unsalted butter, fitting DASH and kidney‑friendly diets.

Try More Recipes:

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