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Cornbread

 

Cornbread

This unusual combination of ingredients allows a low sodium cornbread to emerge that has a slightly tangy taste that appeals to my whole family. Using yogurt and orange juice disguises the fact that very little salt is added.

12 servings: 29 mg. sodium per serving

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 Tablespoons sugar
1 Tablespoon sodium free baking powder
1 pinch (1/16 teaspoon) salt
3/4 cup low sodium nonfat Greek yogurt
1/3 cup orange juice
5 Tablespoons low sodium unsweetened soy milk
3 Tablespoons melted unsalted butter
1 large egg

Prep. Instructions

1. Grease an 8 x 8 x 2 inch baking pan.
2. Combine flour, sugar, cornmeal, baking powder and salt in a large bowl.
3. Whisk the rest of the ingredients together in a separate bowl.

Cooking Instructions

1. Preheat oven to 425 degrees F.

2. Pour the liquid ingredients into the dry ingredients. Stir until moistened. (The batter will be thick.)

3. Pour batter into the baking pan, smoothing the top gently with a spatula so that the batter is evenly distributed. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the cornbread. Cool for 5 minutes on a wire rack. Cut into 12 pieces. Serve. Can be frozen in portions for future use.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds