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Low Sodium Cornbread With Honey

I was never really big on cornbread until I started a low sodium diet.  But with this low sodium cornbread recipe, I have grown to appreciate it much more and use it nearly anytime a regular piece of bread would be served with a meal. Cornbread can be served with many different meals. It has SO much more taste then a regular roll or slice of bread because it is so flavorful from the corn meal. Cornbread can be served with many different meals.

Typical sodium amount per serving250-500 mg
Sodium per serving for this recipe12 mg
Calories per serving161

Most cornbread recipes average anywhere from 250 to 500 mg of sodium per serving and it really adds up for such a simple side. Almost all breads belong in the “Salty Six” among the highest salt content of most of our food. Store bread is highly processed with, and has a high salt content for flavor and as a preservative. With this Low-Sodium Cornbread recipe you can enjoy soft, moist cornbread with a wonderfully crunchy edge. Edge pieces are my favorite and I also like mine on the sweeter side made with brown sugar and lots of honey.


With just a few minutes of hands on time this pan of cornbread can be ready in just over half an hour. I like mine on the sweeter side made with brown sugar and lots of honey. If you prefer yours to be less sweet, simply leave out the honey but do use the brown sugar for extra taste.

Once again this is a baking recipe that simply does not need salt. And by using the Hain Featherweight Sodium-Free Baking Powder it has very low 12 mg sodium per serving, mostly coming from the milk. This recipe also has less calories and fat by using 2% milk instead of buttermilk and oil in place of butter or bacon fat.

Low sodium cornbread with honey drizzle
Low sodium cornbread with honey drizzle

This Low-Sodium Cornbread recipe comes together quickly with little hands on time and really saves you from unnecessary extra sodium. So give it try and enjoy it slathered with no salt added butter with your next breakfast or a bowl of low sodium chili!

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Low sodium cornbread on-cooling rack

Low Sodium Cornbread With Honey

An easy Low-Sodium Cornbread recipe that tastes so great you will find yourself making it more and more often. Another simple way to shave off unneeded sodium points!
4.58 from 14 votes
Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins
Course Side Dish
Cuisine American
Servings 9
Calories 161 kcal



  • Preheat oven to 400°F and spray a small (8” or 9”) baking pan with nonstick cooking spray.
  • Whisk together the dry ingredients in large bowl.
  • In a separate bowl, whisk together the milk, oil, honey and egg.
  • Add the wet ingredients to the dry ingredients, lightly stirring just until combined and wet.
  • 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.


Calories: 161kcal
Did you make this recipe?Leave a rating and let me know how it was!

Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Cornbread with honey. And please leave a comment or rating and share any tips you might have.

11 thoughts on “Low Sodium Cornbread With Honey”

  1. My husband and I really enjoy this cornbread. We did add jalapeno and corn as a wonderful addition. Thank you so much for the recipe!

  2. 5 stars
    I have been searching for a low sodium cornbread. Once again I found the perfect recipe. You have made my lifestyle change to low sodium a wonderful journey. Thanks Bill

  3. 5 stars
    It passed the muster with my Mother who just had 3 heart stents and can’t stop complaining about having to give up salt. I added about 3/4 sorrano pepper cut in small rice sized bits because I was out of jalapeno. Turned out great. I’ll make it again for myself.

    • Thanks Karen, I’ve not put jalapeno in yet but can’t wait to try.

  4. The recipe is absoulutly delicious i will be making this alot i have not had cornbread since i was in my 20s im 58 now because i dont like a lot of salt because of my health problems also i will be trying your other recipes
    Thank You

  5. 5 stars
    I mixed the brown sugar with the wet ingredients so that it incorporated more completely. I also added jalapeño.

    • I have been wanting to try it with jalapeno. Maybe next weekend.

  6. 5 stars
    Does the honey go in the batter or just on top of baked cornbread?

    • Hi Carma,
      The 1/4 cup of honey goes in the batter. Of course I always drizzle more on top when eating 🙂
      I will update recipe to be more clear.
      Thanks for the rating!


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