Name: Low Sodium Buttermilk Cornbread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: ½ cup unsalted butter; ⅔ cup white sugar; 2 large eggs; 1 cup low sodium buttermilk; ½ tsp sodium-free baking soda substitute; 1 cup cornmeal; 1 cup all-purpose flour

This low sodium buttermilk cornbread is tender on the inside with a slightly crisp edge. It’s made with unsalted butter, low sodium baking soda, and no added salt. Buttermilk adds a light tang and keeps it moist. It’s great as a side for soups, stews, or eaten on its own—perfect for a reduced sodium lifestyle.

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Table of Contents

Ingredients Needed

½ cup unsalted butter: melted.
⅔ cup white sugar: for a touch of sweetness.
2 large eggs: room temperature.
1 cup low sodium buttermilk: or use regular buttermilk if tolerated.
½ tsp sodium-free baking soda substitute: like Ener-G for a low sodium rise.
1 cup cornmeal: adds texture and classic flavor.
1 cup all-purpose flour: spooned and leveled.

How To Make Low Sodium Buttermilk Cornbread

Preheat & Prep Pan:
Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish and set aside.

Melt Butter & Mix Wet Ingredients:
Melt unsalted butter in a saucepan or skillet over medium heat. Remove from heat. Stir in sugar, then whisk in eggs quickly while butter is still warm (but not hot).

Add Buttermilk & Leavening:
In a small bowl, mix buttermilk and sodium-free baking soda. Whisk this into the butter mixture.

Mix Dry Ingredients:
Add cornmeal and flour to the wet mix. Stir until batter is just combined and only a few lumps remain.

Bake:
Pour the batter into the prepared baking dish. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve:
Let the cornbread cool slightly before cutting. Serve warm or at room temperature.

Recipe Tips

Use unsalted butter to keep sodium low.
Choose a sodium-free baking soda substitute for a true low sodium option.
Let the eggs and buttermilk come to room temperature for smoother mixing.
For drier texture, bake toward the longer end of the cook time.

How to Store & Reheat

Room Temperature: Store in airtight container up to 2 days.
Fridge: Keeps fresh up to 5 days.
Freezer: Freeze slices in a sealed bag for up to 2 months. Reheat in microwave or oven.

Nutrition Facts (Approx. per square, 1 of 9)

Calories: 210
Sodium: 35–50 mg
Protein: 3 g
Fat: 9 g
Carbs: 30 g
Fibre: 1 g
Sugar: 12 g

FAQs

Is cornbread usually high in sodium?
Yes—most recipes use salted butter, regular baking soda, and added salt. This version skips all of that to be heart-healthy and sodium-conscious.

Can I use a plant-based buttermilk?
Yes. Mix 1 tbsp lemon juice or vinegar with 1 cup of unsweetened non-dairy milk as a low sodium dairy-free alternative.

Can I leave out the sugar?
Yes. The sugar adds a light sweetness, but the recipe works well without it if preferred.

Is cornmeal low in sodium?
Yes—plain cornmeal is naturally sodium-free. Just check the label to avoid added salt.

Can I double the recipe?
Absolutely. Just bake in a 9×13-inch pan and extend the cook time by 5–10 minutes.

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