📝 About This Recipe
Experience the nostalgic warmth of authentic Southern cornbread without the carbohydrate heavy-lifting. This clever recipe utilizes superfine almond flour for a buttery crumb and secret-weapon corn extract to deliver that unmistakable sun-ripened aroma and flavor. It’s a moist, savory masterpiece that toasts beautifully and defies every low-carb stereotype.
🥗 Ingredients
Dry Ingredients
- 2 cups Superfine Blanched Almond Flour (sifted for a lighter texture)
- 2 tablespoons Coconut Flour (helps provide the 'gritty' cornmeal mouthfeel)
- 2-3 tablespoons Granulated Erythritol or Monk Fruit Sweetener (adjust based on preference for sweet vs savory)
- 1 tablespoon Baking Powder (ensure it is aluminum-free)
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Xanthan Gum (optional, for better structural integrity)
Wet Ingredients
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1/4 cup Sour Cream (full fat, adds tang and moisture)
- 2 tablespoons Unsweetened Almond Milk (to adjust batter consistency)
- 1.5 teaspoons Sweet Corn Extract (the essential ingredient for authentic flavor)
For the Pan
- 1 tablespoon Butter or Bacon Grease (for greasing the skillet or pan)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place an 8-inch cast-iron skillet or a square baking dish inside the oven while it heats; a hot pan ensures a crispy bottom crust.
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2
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, sea salt, and xanthan gum until no lumps remain.
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3
In a separate medium bowl, beat the three eggs vigorously until they are frothy and lightened in color.
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4
Whisk the melted butter, sour cream, and corn extract into the beaten eggs until the mixture is smooth and emulsified.
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5
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to fold the ingredients together until just combined.
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6
If the batter seems excessively thick, stir in the almond milk one tablespoon at a time. It should be thick but pourable, similar to a traditional muffin batter.
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7
Carefully remove the hot skillet from the oven using an oven mitt. Drop the tablespoon of butter or bacon grease into the pan and swirl to coat the bottom and sides.
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8
Pour the batter into the hot skillet, smoothing the top with your spatula. You should hear a slight sizzle as the batter hits the pan.
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9
Place the skillet back into the center rack of the oven and bake for 25 to 30 minutes.
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10
Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. The edges should be a deep golden brown.
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11
Remove from the oven and allow the cornbread to cool in the pan for at least 10 minutes. This setting time is crucial for keto breads to firm up.
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12
Slice into wedges or squares and serve warm with a generous pat of butter.
💡 Chef's Tips
For the most authentic texture, do not skip the coconut flour; it mimics the 'grit' of cornmeal that almond flour lacks. If you cannot find corn extract, a drop of yellow food coloring can provide the visual appeal, though the flavor won't be as precise. Avoid over-mixing the batter once the wet and dry ingredients meet, as this can lead to a rubbery texture. Always use room temperature eggs to prevent the melted butter from seizing up and creating clumps in your batter. Store leftovers in an airtight container in the fridge for up to 5 days, and reheat in a toaster oven for the best texture.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of keto-friendly beef or turkey chili. Top with a smear of grass-fed butter and a drizzle of sugar-free maple syrup for a sweet-savory treat. Use as a base for a low-carb Thanksgiving-style sausage and herb stuffing. Pair with slow-cooked BBQ pulled pork and a side of vinegar-based coleslaw. Crumble into a bowl of cold almond milk with a sprinkle of cinnamon for a classic Southern breakfast 'cereal'.