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 serving | 250-500 mg |
| Sodium per serving for this recipe | 12 mg |
| Calories per serving | 161 |
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.
LOW SODIUM CORNBREAD REALLY IS QUICK AND EASY
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.
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!
[su_box title=”A few other recipes you may like” box_color=”#a92224″]
- Low Sodium Blueberry Muffins
- Low Sodium Naan Flatbread
- Goes great with my Classic Low Sodium Chili
[/su_box]
Low Sodium Cornbread With Honey
Ingredients
- 1 ¼ cups all purpose flour
- ¾ cups corn meal
- ¼ cup brown sugar
- 2 tsp Hain’s no sodium baking powder
- ¼ cup honey
- 1 large egg
- 1 cup 2% milk
- ¼ cup vegetable oil
Preparation
- 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.
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
https://tastyhealthyheartrecipes.com/a-la-cart/baking/low-sodium-cornbread-with-honey/© 2024 Tasty Healthy Heart Recipes
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s 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.
Hi Bill, my first cornbread since being diagnosed with chronic heart failure 2 months ago. So delicious! The only change I made was using equal parts flour and cornmeal because I love the gritty texture. I added a chopped jalapeño from my garden, love a little heat. So sweet, great taste, I can’t believe there’s no salt. Thank you so much, will for sure make often.
Great Recipe! Moist and flavorful. I’ve tried several loso cornbread recipes. This is the first that had no leftovers. I put in a tablespoon lemon juice because a bit of acid seems to help loso breads, and the lemon flavor wasn’t noticeable.
Glad you enjoyed. Thanks for the comment Gloria!
This was really delicious! I made exactly as recipe said.
Some may not like it because there’s more flour than cornmeal. But my hubby just loved it!!
Thank you Deborah! Glad you enjoyed. Bill
Hi Bill…yet again another great recipe from you! I have been so pleased with every one I’ve tried…I had a little trouble with the artisan bread, but will try it again another time… I have a question about the cornbread recipe…This time I want to try the recipe as cornbread fritters/hoe cakes….. I hope to do them on a flat top griddle for an outdoor crawfish boil this weekend. I was thinking of using the olive oil spray and as little olive oil as I can get by with….do you think that will work?
Mmmm…I have not had a good boil in a long time. The olive oil should work fine. On a big griddle personally, I would pour a bit of oil and spread it around and do a few cakes at a time. Do a test cake first of course. I like using the spray when something just needs a light coating.
Have a great weekend and boil. Thanks for the review. Bill
Can I bake this cornbread in a cast iron skillet?
Yes you can. Though you may have to preheat the skillet because it much thicker than the baking pan. I know you can but, I don’t know correct procedure off hand not having done it this way.
Thank you Bill, I followed the recipe exactly.and used an 8inch cast iron skillet. I preheated it in the oven then added 1 Tbsp butter into hot pan, poured in the mix and baked 25 min. IT WAS FANTASTIC!!! I will be making it often. Mary
That’s great Mary! So glad you enjoyed it and sharing. Bill
Can I use self rising corn meal?
No! The self rising cornmeal is incredibly high in sodium. Ranging anywhere from 340-470mg sodium per 3 tablespoons. Compare to regular cornmeal at (zero) Omg per 3 tablespoons. Bill
Hello Bill, I want to try this recipe but can you use fat free milk in it or does it have to be whole milk I’m lactose intolerant thank you
Hi DeDee, It does not have to be whole milk. I have not tested it with fat free milk but, see no reason why it would not work.
Have made this twice now and cant get over how great it is. My husband and children love it they don’t even know its low sodium. I made it the first time with chili and tonight I made red beans and rice fantastic both times.
Love it! Thank you Beth
I have made this three times now and we love it! Thank you so much, Bill!
Thank You, Nancy!
Hi Bill. High blood pressure here and so happy to come across your site! I love my bread! Can I use white whole wheat flour, olive oil, and almond milk? Can’t have regular milk and do not like using regular veg oil if possible. I know it’s a pain when people want to change things up, but I think these substitutions should be ok for my needs. Thank you!
Hi Kate, I see no potential problems with the white whole wheat flour, oil and almond milk. Enjoy
Bill
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!
Thank you.
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
Thank you Belinda!
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.
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
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.
Thanks!
Bill
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!
Bill