Low Sodium Cornbread

This low sodium cornbread is a delicious, kidney-friendly option for people with CKD. It’s made with simple ingredients and has no added salt, making it perfect for those watching their sodium intake. Enjoy a soft, moist cornbread that’s easy to prepare and great for any meal, and made with ingredients you most likely already have at home.

I’ve been creating meals since I was 12, learning how to cook from my grandmother on a gas stove, which fostered my passion for homemade cooking. I earned my Bachelor’s degree in Nutrition and completed a rigorous internship and exam to become a Registered Dietitian.

All dietary recommendations and recipes are rooted in evidence based nutrition science and guidelines from national organizations for CKD patients. We provide information to help you manage your CKD diet safely, while also ensuring it is easy to implement into your life.

This basic cornbread recipe from scratch is simple to make and uses everyday ingredients you likely already have at home. It’s perfect for anyone looking for a healthier, homemade option without the extra sodium. In just a few easy steps, you can enjoy warm, fluffy cornbread fresh from the oven.

For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.

This recipe is part of my Cornbread Salad recipe on this site, and is also in my Cornbread Taco Bake. Being the base of both of those recipes makes them easy to fit into a CKD diet and also just a delicious side for any meal.

[feast_advanced_jump_to]Ingredients for Cornbread From ScratchYellow cornmeal – Provides the base flavor and texture for the cornbread, giving it a slightly grainy, hearty consistency.All-purpose flour – Helps to bind the ingredients together and gives the cornbread structure and lightness.Sugar – Adds a touch of sweetness to balance the savory notes in the cornbread.Baking powder – Acts as a leavening agent, helping the cornbread rise and achieve a fluffy texture.Almond milk – A low-sodium, dairy-free liquid that hydrates the batter and adds moisture without adding extra sodium.Large egg – Acts as a binder, helping to hold the ingredients together while contributing to the texture and rise.Cooking oil – Provides moisture and tenderness to the cornbread, keeping it soft and preventing dryness.

See recipe card for quantities.

Instructions to Make Cornbread From Scratch Recipe

This is a simple 2 step recipe that will have you making a basic cornbread recipe from scratch on the regular.

Heat oven to 350'F and spray a 9x12 or 8X11.5 in pan with nonstick cooking spray.Combine cornmeal, flour, sugar, baking powder, almond milk, egg and cooking oil together.

3. Pour into the bottom of 9x12 or 8X11.5 in greased pan.
4. Bake in oven for 25-30 minutes, until a knife inserted in the center comes out clean. Cut into 8 pieces and serve.

Hint: Let the batter rest for 5-10 minutes before baking. This allows the cornmeal to absorb the liquid, resulting in a more tender and comes out as the best homemade cornbread from scratch.

Substitutions For The Cornbread Batter Recipe

Here are some other ways you might make this cornbread batter depending on your CKD dietary needs.

Use whole wheat flour instead of all-purpose flour – This adds more fiber and nutrients while still providing structure to the cornbread.Swap almond milk for unsweetened rice milk – It’s another low-sodium, dairy-free option that is often lower in potassium than almond milk.Replace sugar with a sugar substitute like stevia – This helps reduce the carbohydrate content, making it more suitable for people with CKD and diabetes.Storage

To store this low sodium cornbread, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days.

For longer storage, you can freeze the cornbread for up to 3 months by wrapping it in foil and placing it in a freezer-safe bag.

FAQs about Cornbread from Scratch No ButtermilkCan I make this cornbread without eggs?

Yes, you can substitute the egg with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water) to keep the recipe egg-free.

How can I make the cornbread more moist?

For a moister cornbread, you can add 1-2 tablespoons of unsweetened applesauce or Greek yogurt to the batter.

Can I add other ingredients like cheese or herbs?

Yes, you can add kidney-friendly ingredients like fresh herbs or a small amount of low-sodium cheese to enhance the flavor without increasing sodium too much.

How do I prevent the cornbread from crumbling?

Make sure not to overmix the batter and consider adding an extra tablespoon of oil or a bit more egg for better binding.

Related To Low Sodium Cornbread

Looking for other recipes like this? Try these:

Cold Noodle SaladSpicy Cucumber SaladCreamy Broccoli Salad with BaconMediterranean Quinoa SaladRecipes That Go With Cornbread From Scratch

These are my favorite dishes to serve with this Low Sodium Cornbread:

Kidney Friendly SaladsCherry Pie Filling SaladKidney Friendly CakesLow Sodium Ranch Seasoning

If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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A delicious low sodium cornbread that is perfect for any night of the week.

Author: Mathea Ford, MBA, RDN, LD Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 8 Category: Side Dish Method: Oven Cuisine: American Diet: Vegetarian Ingredients

1 cup yellow cornmeal

1 cup all purpose flour

¼ cup sugar

1 tbsp baking powder

1 cup almond milk

1 large egg

¼ cup cooking oil

Cook Mode Prevent your screen from going dark Instructions

1. Heat oven to 350'F and spray a 9x12 or 8X11.5 in pan with nonstick cooking spray.

2. Combine cornmeal, flour, sugar, baking powder, almond milk, egg and cooking oil together. 

3. Pour into the bottom of 9x12 or 8X11.5 in greased pan.

4. Bake in oven for 25-30 minutes, until a knife inserted in the center comes out clean.  Cut into 8 pieces and serve.

Notes

Don't overmix the cornbread batter.  Make sure you don't over cook it and store it properly.

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