Low Sodium Cornbread Recipe

Soft, lightly sweet, and easy homemade cornbread made with no added salt. A simple option when you want more control over the sodium in your ingredients.

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 8 pieces

Course: Breakfast, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons sodium-free or reduced-sodium baking powder
1 cup milk
1 large egg
2 tablespoons honey
2 tablespoons neutral cooking oil
Oil or unsalted butter for greasing the pan

Equipment

8-inch square baking pan
2 mixing bowls
Measuring cups and spoons
Whisk
Rubber spatula
Toothpick or cake tester
Cooling rack

Method

Preheat the oven: Heat the oven to 400°F (200°C). Lightly grease an 8-inch baking pan.
Combine the dry ingredients: Whisk together the cornmeal, flour, and baking powder in a medium bowl.
Mix the wet ingredients: In another bowl, whisk together the milk, egg, honey, and oil.
Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 18–22 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and serve: Let the cornbread cool in the pan for 5–10 minutes before slicing.

Notes

For a stricter low-sodium version, check the sodium content of the baking powder and milk you use.
Do not overmix the batter or the cornbread can become dense.
If the center is still wet, continue baking for a few more minutes and check again.
For low sodium cornbread with honey, keep the honey amount moderate for a lightly sweet flavor.
For a low sodium cornbread recipe with creamed corn, fold about ½ cup of creamed corn into the finished batter and allow a little extra baking time.
Store cooled cornbread in an airtight container or freeze individual pieces for later.