No-Salt-Added Cornbread
Buttermilk and a touch of honey keep this cornbread moist and naturally flavorful, no salt required.
Sodium note
Made with unsalted butter and no-salt-added baking powder alternative; buttermilk and honey add flavor.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder (low-sodium if available)
- 1/4 cup honey
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted, plus more for the pan
- 1/4 teaspoon ground black pepper (optional, for a savory version)
Method
- 1
Preheat oven to 400°F and place a well-buttered 9-inch cast iron skillet in the oven to heat while you mix the batter.
- 2
Whisk cornmeal, flour, and baking powder together in a large bowl.
- 3
In a separate bowl, whisk honey, buttermilk, eggs, and melted butter until combined.
- 4
Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- 5
Carefully remove the hot skillet from the oven, pour in the batter, and return to the oven.
- 6
Bake 18 to 22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Nutrition (estimated, per serving)
- Calories
- 210
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 8 g
- Sodium
- 40 mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Plain yogurt thinned with a little milk can replace buttermilk.
- Maple syrup can replace honey for the sweetener.
- A muffin tin can be used instead of a skillet; reduce bake time to about 15 minutes.
Tips
- Preheating the skillet gives the cornbread a crisp, golden crust right from the start.
- Buttermilk's tang adds flavor complexity that plain milk doesn't provide.
- Serve warm with a drizzle of honey or a pat of unsalted butter.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
