Low Sodium Cornbread Recipe (No Salt Added)
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Jump to RecipeThis 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!
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
Ingredients You’ll Need
- 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
- Sodium Free Baking Powder: Regular baking powder is high in sodium – check the labels! We love this low sodium version, for a healthier swap. And it still makes the fluffiest baked goods!
- Milk
- Vegetable Oil
- Eggs
See the recipe card below for a full list of instructions and ingredient amounts!
How To Make This Recipe
- 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.
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)!
More Easy Low Sodium Side Dishes You’ll Love
- Low Sodium Mashed Potatoes Recipe
- Low Sodium Biscuits
- No Salt Guacamole Dip Recipe
- Salt Free Stuffing Recipe (Healthy Thanksgiving/Holiday Recipe)
- Low Sodium Pasta Salad Recipe (No Salt Added)
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Low Sodium Cornbread
Equipment
- Mixing Bowl
- 9 x 9 Inch Baking Dish
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup white sugar
- 1 tablespoon sodium-free baking powder
- 1 cup milk
- ½ cup corn
- ⅓ cup vegetable oil
- 1 large egg
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.
Nutrition estimate (for 1 serving)
*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.
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Yum
Can I use non-dairy milk like soy or coconut for this recipe?
Hi Sherwood, yes you absolutely can! I’ve made cornbread with almond milk before and it turns out great.
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.
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
This is such a great recipe and very easy. Thank you! Next time I’ll add some fresh diced jalapeños!
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!