Low Sodium Cornbread
Enjoy the comforting flavors of cornbread while prioritizing your kidney health with this delicious low-sodium recipe.
Servings: 12 2x2 squares
Calories: 205kcal
Ingredients
- 14 tablespoon low-fat milk
- 2 tablespoons white vinegar
- 1 1/2 cups all purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup brown sugar packed
- 3/4 cup frozen corn kernels thawed
- 2 eggs
- 1/2 cup unsalted butter melted
Instructions
- Pre-heat oven to 400 degrees F. Spray an 8-inch square baking pan with cooking spray.
- Combine milk and vinegar. Let sit for 3-5 minutes. It will slightly curdle (this is ok!).
- In a large bowl, whisk together flour, cornmeal, baking powder and baking soda.
- In a food processor or blender, combine brown sugar, corn and milk mixture. Process JUST until combined (we still want some whole pieces of corn!). Add eggs and process again for a few seconds (we still want some corn chunks!).
- Add the blended corn mixture to bowl with dry ingredients. Fold just until combined. Add butter and continue to fold just until combined.
- Pour into prepared baking pan. Bake 25-30 minutes until toothpick inserted into center of cornbread comes out clean. Let cool. Enjoy!
Notes
Nutrition Facts (per 2x2 square): 205 calories, 9g fat, 5g saturated fat, 52mg cholesterol, 132mg sodium, 27g carbohydrate, 1g fiber, 4g added sugar, 4g protein, 81mg calcium, 106mg potassium, 96mg phosphorus, 11 mg oxalate
Recipe adopted from America's Test Kitchen All-Purpose Cornbread