Cornbread Low Sodium Recipes
CORNBREAD LOW SODIUM
I adapted this from Rachel Savage's recipe and substituted non-dairy creamer for the milk and cut the salt to 1/2 teaspoon.
Provided by Chef m2little400842
Categories Breads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Grease 8 inch square pan and set side.
- In a large bowl, combine dry ingredients.
- In a medium bowl, whisk sour cream, milk and eggs together.
- Quickly stir in butter.
- Pour liquid mixture over dry ingredients.
- Stir with rubber spatula just to blend.
- DO NOT OVER MIX.
- Scrape batter into pan.
- Bake 20 minutes or until toothpick comes out clean.
- Cool and cut into squares.
Nutrition Facts : Calories 123.4, Fat 5.5, SaturatedFat 2.7, Cholesterol 35, Sodium 171.8, Carbohydrate 16.4, Fiber 0.9, Sugar 4.1, Protein 2.6
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