Hello, lovely readers. Corn bread is not something that you have to miss out on with a low sodium diet. This recipe is a classic, and you can throw it together really quickly to pair with a weeknight meal.
I have to tell you, I really love cornbread. So much so, in fact, that I really try not to make it too often for fear that I will accidentally eat the whole pan. And even though I love cornbread, it was not my idea to post this recipe here – it was Joe’s. Joe might like corn bread even more than I do, which would explain why he was so excited when I first made this low sodium version for him. He loves this because it is so delicious and I love it because I can toss it together in 30 minutes.
I don’t have any special instructions for you on this. Just follow the recipe and it should turn out nicely. The only tip I’d offer is really just a personal preference. We prefer this with Quaker corn meal as opposed to some other brands we’ve tried. It just tastes a little bit richer with this brand, but of course you can use whichever brand you like.
Low Sodium Corn Bread
- 1 ¼ cups all purpose flour
- ¾ cups corn meal
- ¼ cup sugar
- 2 tsp sodium-free baking powder
- 1 cup milk
- ¼ cup vegetable oil (melted butter works too)
- 1 large egg (beaten)
Preheat oven to 400°F. Prepare a small (8” or 9”) baking pan by spraying with nonstick cooking spray.
Whisk together the dry ingredients in large bowl.
In a separate bowl, whisk together the milk, oil, and egg. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Pour batter in prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm with butter and honey.
NUTRITIONAL INFORMATION – Yield: 9 servings
Sodium: 22.6 mg, Calories: 201.7, Total Fat: 7.4 g, Saturated Fat: 3.5 g, Cholesterol: 24.6 mg, Carbohydrates: 29.1 g, Fiber: 1.3 g, Sugar: 5.7 g, Protein: 4.4 g.