CORNBREAD LOW SODIUM

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Cornbread Low Sodium image

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

1 1/4 cups yellow cornmeal
3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
3/4 cup sour cream, plus
1/2 cup non-dairy coffee creamer
2 eggs
2 tablespoons butter, melted

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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