Low sodium flavorful cornbread. The recipe works well in a cast iron skillet or in cast iron corn-stick pans.
- 1 Tbsp Vegetable oil (to oil the pan)
- ¼ cup unsalted butter or ¼ cup vegetable oil, melted
- 1 cup all-purpose flour (sifted)
- ¾ cup all-purpose cornmeal (unsifted)
- 1 tsp baking soda
- 1 tsp low-sodium baking powder
- 1 tsp sugar
- 1 tsp Mrs Dash Original Seasoning blend
- ⅛ tsp salt
- 1½ cups minus 2 Tbsp low-fat buttermilk (To make the buttermilk: mix 2 Tbsp white vinegar with 1-1/4 cups skim milk. Let it sit for 15 minutes or so until milk is room temperature)
- 2 large eggs, lightly beaten
- Preheat oven to 450 degrees F.
- After the oven is preheated, add 1 Tbsp oil to a well seasoned 9-inch cast iron skillet (or 8-inch square pan) Place the skillet/pan into the oven to heat.
- While the skillet is heating, whisk together the cornmeal, flour, baking soda, baking powder, sugar, and salt in a bowl.
- Whisk the egg and buttermilk together. Add butter, then add it to the dry ingredients, stirring just until the the dry ingredients are wet and well blended. (Don’t beat the batter or over-mix.)
- Carefully remove the skillet from the oven. Make sure the bottom and sides of the skillet are thoroughly coated with the oil. Then pour excess oil into the batter and stir until well-blended. Don’t over-mix.
- Pour the cornmeal mixture into the hot skillet. Bake 20 - 28 minutes, until a toothpick inserted in the center comes out clean.
According to our estimates, one serving of this bread will contain 140 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 140mg of sodium per serving implies that this recipe provides:
– 6% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 15% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
