Name: Low Sodium Cornbread Dressing Stuffing
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: ¾ cup yellow cornmeal; 1¼ cups all-purpose flour; ⅛ cup sugar; 2 teaspoons sodium-free baking powder; 1 cup milk; 1 large egg, beaten; ¼ cup vegetable oil; 1 medium onion, chopped; 2 celery stalks, diced; 2 tablespoons unsalted butter; 3 cups unsalted chicken stock; ¼ cup parsley; 1 tablespoon sodium-free poultry seasoning; 2 tablespoons sage

This low sodium cornbread dressing is moist, savory, and full of traditional holiday flavor without added salt. Homemade cornbread, unsalted broth, and sodium-free seasonings help support cardiovascular health and keep sodium levels low. It is a comforting, heart-healthy side dish that works well for holidays or family dinners.

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Table of Contents

Ingredients Needed

Cornbread:

¾ cup yellow cornmeal: provides classic cornbread texture.
1¼ cups all-purpose flour: structure, no salt added.
⅛ cup sugar: light sweetness.
2 teaspoons sodium-free baking powder: helps bread rise without sodium.
1 cup milk: moisture and softness.
1 large egg: beaten, binds ingredients.
¼ cup vegetable oil: keeps cornbread tender.

Dressing / Stuffing:

1 medium onion: chopped, adds savory flavor.
2 celery stalks: diced, adds crunch and aroma.
2 tablespoons unsalted butter: for sautéing vegetables.
3 cups unsalted chicken stock: moistens dressing without added salt.
¼ cup parsley: fresh or dried, adds brightness.
1 tablespoon poultry seasoning: must be sodium-free.
2 tablespoons sage: classic stuffing flavor.

How To Make Low Sodium Cornbread Dressing Stuffing

Bake the Cornbread:
Preheat the oven to 400°F and grease an 8- or 9-inch baking pan. In a bowl, whisk together the cornmeal, flour, sugar, and sodium-free baking powder. Stir in the milk, egg, and oil just until combined. Pour into the pan and bake for 20–25 minutes. Set aside to cool.

Dry the Cornbread:
Once the cornbread has cooled slightly, tear it into evenly sized pieces. Do not crumble it too small. Spread the pieces in a single layer on a baking sheet and bake at 250°F for about 20 minutes to dry it out.

Cook the Vegetables:
Melt the unsalted butter in a skillet over medium heat. Add the chopped onion and diced celery. Cook for 10–12 minutes until soft and tender. Do not let the vegetables brown.

Season the Bread:
In a small bowl, mix the parsley, sage, and sodium-free poultry seasoning. Sprinkle the seasoning evenly over the dried cornbread.

Moisten the Dressing:
Slowly pour the unsalted chicken stock over the cornbread until it is moist but not soggy. You may not need all of the broth. Add the cooked vegetables and gently mix everything together.

Bake the Dressing:
Spray a casserole dish with nonstick cooking spray. Transfer the mixture to the dish and cover with foil. Bake at 350°F for 30 minutes. Remove the foil and bake for another 10 minutes until the top is lightly golden.

Recipe Tips

Always check labels for sodium-free poultry seasoning.
Do not oversoak the cornbread to avoid mushy dressing.
Drying the cornbread helps improve texture.
This recipe supports cardiovascular health and the DASH diet.
Unsalted stock gives the best sodium control.

How to Store & Reheat

Room Temperature: Not recommended.
Fridge: Store covered for up to 4 days.
Freezer: Freeze portions for up to 2 months. Thaw overnight and reheat covered at 325°F.

Nutrition Facts (per serving, approximate)

Calories: 240
Sodium: 70 mg
Protein: 6 g
Fat: 9 g
Carbs: 34 g
Fibre: 2 g
Sugar: 5 g

FAQs

Is cornbread dressing high in sodium?
Traditional versions often are. This recipe avoids salt and uses unsalted broth to reduce sodium.

Can I make this ahead of time?
Yes. Assemble the dressing one day ahead, refrigerate, and bake before serving.

Can I use store-bought cornbread?
Only if it is labeled low sodium. Homemade gives better sodium control.

Is this recipe good for the DASH diet?
Yes. It is heart-healthy and designed to help reduce blood pressure.

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