Low Sodium Sweet Corn Cake

Indulge in the naturally sweet and satisfying flavors of this Low Sodium Sweet Corn Cake, a healthier twist on a beloved classic. Made with wholesome ingredients like cornmeal, cream-style corn, and sweet corn kernels, this moist and tender cake offers a delightful balance of rich, buttery tones and subtle sweetness. The recipe uses unsalted butter and low-sodium baking powder, keeping it heart-friendly without compromising on taste. Perfect as a side dish or a light dessert, this easy-to-make dish pairs wonderfully with a drizzle of honey or a dollop of Greek yogurt. Ready in under an hour, it’s a comforting, crowd-pleasing treat that fits into low-sodium diets while delivering plenty of flavor.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper for easy release.

Step 2

In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, and low-sodium baking powder. Whisk until well blended.

Step 3

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.

Step 4

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.

Step 5

Pour the batter into the prepared baking dish and spread it evenly using the back of a spoon or spatula.

Step 6

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.

Step 7

Remove the dish from the oven and let the corn cake cool slightly in the pan for about 10 minutes.

Step 8

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

Serving size	(1079.4g)

Amount per serving	% Daily Value*
Calories	2794.5

Total Fat 110.4g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat g
Cholesterol 269.3mg	0%
Sodium 136.7mg	0%
Total Carbohydrate 418.8g	0%
Dietary Fiber 23.6g	0%
Total Sugars 128.3g
Protein 44.6g	0%

Vitamin D 30IU	0%
Calcium 217.2mg	0%
Iron 12.3mg	0%
Potassium 1303.1mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 6.3%

Carbs: 58.8%