Cornbread Low Sodium Recipe

Name: Cornbread Low Sodium
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups yellow cornmeal; 3/4 cup flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup sugar; 3/4 cup sour cream, plus; 1/2 cup non-dairy coffee creamer; 2 eggs; 2 tablespoons butter, melted

Servings: persons

1 1/4 cups yellow cornmeal
3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
3/4 cup sour cream, plus
1/2 cup non-dairy coffee creamer
2 eggs
2 tablespoons butter, melted

1
Preheat oven to 400 degrees F.
2
Grease 8 inch square pan and set side.
3
In a large bowl, combine dry ingredients.
4
In a medium bowl, whisk sour cream, milk and eggs together.
5
Quickly stir in butter.
6
Pour liquid mixture over dry ingredients.
7
Stir with rubber spatula just to blend.
8
DO NOT OVER MIX.
9
Scrape batter into pan.
10
Bake 20 minutes or until toothpick comes out clean.
11
Cool and cut into squares.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups yellow cornmeal, 3/4 cup flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Cornbread Low Sodium falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Low Sodium

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