Low Sodium Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free flour blend
- 1 tablespoon baking powder make sure it’s sodium-free
- 2 tablespoons honey or maple syrup optional
- 1 cup buttermilk or plant-based milk + 1 tablespoon vinegar or lemon juice
- 1/4 cup unsalted butter or oil or vegan butter
- 1 large egg or flax egg for vegan option
- 1/2 cup water adjust for batter consistency
- Optional add-ins: Chopped jalapeños shredded cheese, herbs like rosemary or thyme, corn kernels
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or spoon for mixing
- 8x8-inch baking pan or cast-iron skillet
- Toothpick or fork (for testing doneness)
Method
- Preheat the oven to 375°F (190°C). Grease a baking pan or cast-iron skillet with butter or oil.
- In a large mixing bowl, combine the cornmeal, flour, and baking powder.
- In a separate bowl, whisk together the buttermilk (or plant-based milk), egg (or flax egg), honey (or maple syrup), and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
- Fold in any optional add-ins, such as jalapeños, cheese, or herbs.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving.
Notes
- For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
- To make this recipe vegan, replace the egg with a flax egg and use plant-based milk and vegan butter.
- If you prefer a sweeter cornbread, increase the amount of honey or maple syrup to your taste.
- For an extra crispy crust, preheat the baking pan or skillet in the oven before adding the batter.
- Leftover cornbread can be stored in an airtight container for 2-3 days at room temperature or frozen for longer storage.
