Name: Low Sodium Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1¼ cups all-purpose flour; ¾ cup cornmeal; ¼ cup sugar; 1 cup milk; 2 teaspoons sodium-free baking powder; ¼ cup vegetable oil or melted unsalted butter; 1 large egg, beaten

This low sodium cornbread is soft, tender, and lightly sweet with classic corn flavor. It is made with sodium-free baking powder and no added salt, making it heart-healthy and supportive of reducing blood pressure. This easy recipe bakes quickly and works well as a simple, kidney-friendly side dish for soups, stews, and vegetables.

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Table of Contents

Ingredients Needed

1¼ cups all-purpose flour: provides structure, no salt added.
¾ cup cornmeal: classic cornbread flavor and texture.
¼ cup sugar: light sweetness with no sodium.
2 teaspoons sodium-free baking powder: helps the bread rise without added salt.
1 cup milk: adds moisture and softness.
¼ cup vegetable oil: keeps cornbread tender (melted unsalted butter also works).
1 large egg: beaten, binds the batter.

How To Make Low Sodium Cornbread

Preheat the Oven:
Set the oven to 400°F. Spray an 8- or 9-inch baking pan with nonstick cooking spray.

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

Mix Wet Ingredients:
Whisk milk, oil, and egg in a separate bowl until smooth.

Combine Batter:
Add wet ingredients to dry ingredients. Stir gently just until combined. Do not overmix.

Bake:
Pour batter into the prepared pan. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.

Serve:
Cool slightly. Serve warm with unsalted butter or honey if desired.

Recipe Tips

Always use sodium-free baking powder for a true low sodium result.
Do not overmix to keep the texture soft and fluffy.
Use room-temperature milk for even baking.
Choose unsalted butter to keep sodium levels low.
This recipe supports heart-healthy and kidney-friendly eating.

How to Store & Reheat

Room Temperature: Store covered for up to 1 day.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze slices for up to 2 months. Thaw and warm gently before serving.

Nutrition Facts (per serving, approximate)

Calories: 190
Sodium: 20 mg
Protein: 4 g
Fat: 8 g
Carbs: 27 g
Fibre: 1 g
Sugar: 7 g

FAQs

Is cornbread usually high in sodium?
Traditional cornbread often includes salt or regular baking powder. This version avoids both to reduce sodium.

Can I make this cornbread without sugar?
Yes. The texture will be slightly less tender, but it will still bake well.

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

Can I use unsalted butter instead of oil?
Yes. Melted unsalted butter works well and keeps the recipe low sodium.

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