Name: Low Sodium Japanese Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 160 g cake flour; 100 g cornmeal; 100 g sugar; 2 tsp sodium-free baking powder; 80 g unsalted butter, melted; 100 ml milk, warmed; 1 egg, beaten

This low sodium Japanese cornbread is moist, airy, and slightly sweet. It’s made with cake flour for a delicate texture, cornmeal for classic flavor, and no added salt to keep it heart-healthy. Gently warmed milk and butter help create a smooth batter that bakes into a golden, soft loaf. It’s perfect with tea, soup, or as a snack.

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Table of Contents

Ingredients Needed

160 g cake flour: for a light, tender crumb.
100 g cornmeal: adds traditional corn flavor.
100 g sugar: lightly sweetens the bread.
2 tsp sodium-free baking powder: use reduced sodium version to keep it low salt.
80 g unsalted butter: melted.
100 ml milk: warmed gently.
1 whole egg: beaten, room temperature.

How To Make Low Sodium Japanese Cornbread

Preheat Oven & Prep Pan:
Preheat oven to 170°C (340°F). Lightly grease or line a loaf pan or baking mold with parchment paper.

Mix Dry Ingredients:
In a large mixing bowl, whisk together cake flour, cornmeal, sugar, and sodium-free baking powder until well combined.

Combine Wet Ingredients:
In a separate bowl, melt the butter. Gently warm the milk (not boiling), then stir it into the butter. Add the beaten egg and mix well.

Combine & Mix Batter:
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix—the batter should be smooth but slightly lumpy.

Bake:
Pour the batter into your prepared baking pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve:
Let the bread cool slightly in the pan, then transfer to a wire rack to cool fully before slicing.

Recipe Tips

Use unsalted butter and sodium-free baking powder to keep this recipe heart-healthy.
Warm milk blends better with melted butter—don’t overheat.
Avoid overmixing to keep the texture light and fluffy.
Add corn kernels or chopped chives for variation (optional and low sodium).

How to Store & Reheat

Room Temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps fresh for up to 5 days.
Freezer: Freeze slices up to 2 months. Toast or microwave to reheat.

Nutrition Facts (Approx. per slice, 1 of 10)

Calories: 165
Sodium: 20–35 mg
Protein: 3 g
Fat: 7 g
Carbs: 22 g
Fibre: 1 g
Sugar: 8 g

FAQs

Is Japanese cornbread the same as American cornbread?
Not quite. It’s softer, fluffier, and usually a bit sweeter. This version is adapted for low sodium diets.

Why use cake flour?
Cake flour gives the cornbread a delicate texture that’s light and moist.

Can I use plant-based milk?
Yes—unsweetened, low sodium plant-based milk works well.

Is this recipe salt-free?
Yes, this recipe contains no added salt and uses sodium-free baking powder.

Can I reduce the sugar?
Yes. You can use 75 g sugar for a less sweet version—it still bakes well.

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