Low Sodium Sweet Corn Cake
Indulge in the irresistible charm of this Low Sodium Sweet Corn Cake, a perfectly moist and tender treat that’s both flavorful and heart-healthy! Crafted with wholesome ingredients like cornmeal, cream-style corn, and Greek yogurt, this recipe delivers a delectable balance of sweetness without compromising on low sodium dietary needs. The addition of fresh or unsalted sweet corn kernels elevates the texture, while melted unsalted butter and vanilla lend a comforting richness. Quick to prepare in just 15 minutes and baked to golden perfection, this versatile cake is ideal for any occasion—serve it warm with a dollop of unsalted butter or drizzled with honey for an added touch of sweetness. Perfect for those seeking a naturally sweet and savory corn dish without all the sodium, this recipe is a must-try for health-conscious bakers and corn lovers alike!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder (low sodium or sodium-free)
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 1 cup Low sodium or unsalted cream-style corn
- 0.5 cup Sweet corn kernels (fresh, canned with no salt added, or frozen and thawed)
- 0.5 cup Plain Greek yogurt (low fat or full fat, unsalted)
- 0.25 cup Milk (unsalted dairy or unsweetened plant-based milk)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper for easy release.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, and low-sodium baking powder. Whisk until well blended.
In a separate bowl, whisk together the melted unsalted butter, cream-style corn, sweet corn kernels, plain Greek yogurt, milk, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spatula until just combined. Avoid overmixing to keep the cake light and tender.
Pour the batter into the prepared baking dish and spread it evenly using the back of a spoon or spatula.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the dish from the oven and let the corn cake cool slightly in the pan for about 10 minutes.
Slice into squares and serve warm or at room temperature. This sweet corn cake pairs well with a dollop of unsalted butter or honey if more sweetness is desired.
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 418.8 g | 152% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 128.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 217 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
