Low Sodium Cornbread Recipe

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Servings: 9 pieces
Estimated Sodium (Per Serving): 45mg
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This low sodium cornbread recipe is light, fluffy, and made without salt! A great side dish with dinner, or to serve with low sodium chili.

This salt free cornbread is made with pantry staple ingredients, eggs, milk, and is ready in 30 minutes from start to finish. This cornbread is great all year round!

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Skip the boxed cornbread, it’s easy and simple to have a little fun and try making your own. The result?  A totally rich, creamy, and perfect textured cornbread that blew the box mix out of the water, without the sodium!

This sweet cornbread is ready from start to finish in just 30 minutes. It’s super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up extra cornmeal or pantry ingredients.

This Low Sodium Cornbread Recipe Is

  • Light
  • Fluffy
  • Sweet
  • Satisfying
  • Ready in 30 Minutes
  • Vegetarian
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Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

  • All Purpose Flour
  • Corn Meal: I like this medium corn meal, I always keep some in my pantry. It’s great for adding texture to pizza crusts (also the secret for keeping them from sticking on a pizza peel!) and breads, and also to make homemade corn bread.
  • Granulated Sugar
  • Low Sodium Baking Powder (see note below!)
  • Milk
  • Vegetable Oil
  • Eggs

Ingredient Spotlight!

Rumford Reduced Sodium Baking Powder

Regular baking powder & baking soda can be high in sodium, making it difficult to make homemade baked goods while on a low sodium diet.

This Rumford brand has 35mg sodium per 1/8th teaspoon serving, making it the lowest baking powder option I’ve seen. It’s the one I use in this recipe, and many others on this site. You can find it in grocery stores, and on Amazon here.

low sodium baking powder option from rumford reduced sodium

How To Make This Recipe

  1. Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
  2. Mix the Wet Ingredients: in a large bowl, add the vegetable oil, milk, corn, and egg. Mix well with a wooden spoon to combine.
  3. Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, and low sodium baking powder. With a clean spoon, mix well to combine.
  4. Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish.
  5. Bake: Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Recipes In Under 30 Minutes

This fast cornbread is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy home-cooked meal but don’t want to spend a lot of time in the kitchen.

Browse through our recipes that take 30 minutes or less, that are great for the whole family. From soups and stews, to pastas and proteins, these simple recipes are quick (and healthier than store-bought)!

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More Easy Low Sodium Side Dishes You’ll Love

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If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.

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Low Sodium Cornbread

AuthorKelly Jensen
This low sodium cornbread recipe is light, fluffy, and made without salt! A great side dish with dinner, or to serve with low sodium chili.
5 from 12 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 9 pieces
Sodium (Per Serving) 45 mg

Equipment

  • Mixing Bowl
  • 9 x 9 Inch Baking Dish

Ingredients
  

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
  • Mix the Wet Ingredients: in a large bowl, add the vegetable oil, milk, corn, and egg. Mix well with a wooden spoon to combine.
  • Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, and sodium free baking powder. With a clean spoon, mix well to combine.
  • Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish.
  • Bake: Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Notes

Note: I updated this recipe on 9/5/25 and added a different low sodium baking powder recommendation, and updated the nutrition facts per cookie.
A Note on Low Sodium Baking Powder
Now that Hain’s no longer makes the sodium-free baking powder, I’ve updated this recipe to use Rumford Brand’s Reduced Sodium Baking Powder which has 280mg sodium per 1 teaspoon serving (which is the amount for the entire recipe). I also updated the nutritional information here, with the new baking powder per slice of cornbread.

Nutrition estimate (for 1 serving)

Calories: 264kcalCarbohydrates: 38gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgSodium: 45mgPotassium: 183mgFiber: 2gSugar: 13gVitamin A: 93IUVitamin C: 0.5mgCalcium: 59mgIron: 1mg

*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.

Make This Recipe?Let us know how it was! Please comment and leave a review, your feedback helps others.

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16 Comments

  1. 5 stars
    Delicious and tender. This is my second time making your recipe. The first time was as it was written and it was excellent. This time I had to make some substitutions because of my low pantry. I used apple sauce instead of oil, granulated maple sugar instead of white sugar, and unsweetened almond milk (due to dairy intolerance). I also added about an ounce of minced fresh jalapeños. It still came out brilliant. Thank you for a very tasty and flexible recipe.

    1. Hi Kathleen,
      AMAZING substitutions, those sound so good (especially the jalapeno, yum)! Thank you so much for letting me and others know what worked in the recipe. So glad you enjoyed it, and I really appreciate the rating and review 🙂
      Thanks, Kelly

  2. 5 stars
    This cornbread is delicious! I’ve made it several times – most recently with gluten free flour, and it was a hit with my family! Can anyone advise on baking time and temperature to make the recipe as muffins? Thank you!

5 from 12 votes (7 ratings without comment)

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