If you’re watching your sodium intake, you may be looking for lower sodium sides. Whether it’s for a cookout, holiday party, or just for tonight’s dinner, low sodium cornbread can be the perfect addition!
What You’ll Need
- Cream of tartar
- Baking soda
- Vegetable Oil
- Corn kernels (frozen or canned)
- Green chiles (canned)
- Cheddar cheese
Variations of Low Sodium Cornbread
This recipe is a green chile cheddar cornbread to add flavor without excess sodium. However, you can omit the green chiles and/or the cheddar cheese. You could also use fresh jalapeno instead of the green chiles.
You can use buttermilk instead of regular milk, and add an extra 1/4 cup of honey to make a sweeter buttermilk cornbread.
You could also cube up the cornbread and toast it for a tasty crouton option on a salad.
You can make the batter and then pour it over chili and bake it for a variation of a pot pie or tamale pie.
Why Make Low Sodium Cornbread?
Cornbread may not be the first thing that comes to mind when you think about high sodium foods. However, for the people who need to be very mindful of their sodium intake, it can be helpful to consider lower sodium options across the board. Baked items can contain salt as well as sodium-containing ingredients like baking powder.
A serving of traditional boxed cornbread like Jiffy or Krusteaz is likely to be about 300-400 mg sodium. If your goal is 1500 mg per day 400 mg can be a problem when it’s only a small part of the meal!
Can You Use Other Flours?
If you are gluten free or don’t like using wheat flour, I would really try to stick to using a “1 to 1” flour substitute (sometimes called “cup for cup” or “measure for measure”). This recipe is not made for other flour substitutes like almond, coconut, or chickpea.
This recipe is best when prepared and served warm. However, you can make it and store in an airtight container or zip top bag until ready to serve. Store in the refrigerator for up to 4-5 days. You can also freeze and store for up to 6 months.
Serving suggestion would depend on the person! One low sodium cornbread muffin contains 150 mg sodium. Depending on your sodium goals and the other sources of sodium in your day, you may be able to have more than 1.
Other Recipes You’ll Love
- 10 Tasty Low Sodium Soup Recipes to Keep You Cozy this Winter
- 5 Flavorful Low Sodium Salad Dressing Recipes to Add to Your Meals
Low Sodium Cornbread Muffins
- 1-3/4 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tsp cream of tartar
- 3/4 tsp baking soda
- 1-1/4 cup milk
- 4 tbsp butter unsalted, melted
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup corn
- 4 oz green chiles drained, rinsed (optional)
- 1/2 cup cheddar cheese shredded
- Preheat oven to 375° F. Grease muffin tin with cooking spray. You could also use a square pan.
- Combine wet ingredients in one bowl - milk, melted butter, oil, and egg. In a separate bowl, combine dry ingredients - flour, cornmeal, sugar, cream of tartar, and baking soda.
- Pour wet ingredients into dry ingredients and mix until just incorporated. Gently fold in corn, chiles, and cheese.
- Pour batter into prepared pan and bake for 23-25 minutes if using muffin tin, or 25-28 minutes if using square pan.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.