Low Sodium Cornbread

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

You need 1 ingredient. The key ingredients include: ["2 c. meal (1 c. white and 1 c. yellow is best)", "1/2 tsp. ""No Salt"" (salt substitute)", "1 Tbsp. sugar (optional)", "2 tsp. ""Featherweight"" baking powder (a no sodium substitute)", "1 1/4 c. low-fat (1/2%) milk", "1/4 c. ""Second Nature"" eggs (equals 1 egg and has no cholesterol)"].

Yes, Low Sodium Cornbread 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.