I loved making cornbread when I was growing up. Back then we used a mix, and smothered the cornbread in margarine, rather than wholesome butter.
But that was the 1970’s when everything was low-fat, at least in our house. Now we know better and I make this grain-free, paleo cornbread which is totally corn-free!
Keto Cornbread Serves:8
2 cups blanched almond flour (not almond meal) ¼ cup golden flaxmeal ½ teaspoon baking soda ½ teaspoon celtic sea salt 2 tablespoons apple cider vinegar 5 large eggs
In a food processor combine almond flour, flaxmeal, baking soda, and salt Pulse in apple cider vinegar and eggs Transfer batter to a greased 8 inch cast iron skillet Bake at 350°F for 20-25 minutes Serve Sweet Keto Cornbread Recipe If you would like to sweeten this Low-Carb Keto Cornbread you can add ⅛ teaspoon of stevia. I’ve made it that way and it turns out quite well. I think it would also be amazing with a tablespoon or two of honey added to the recipe, but I haven’t tried that so not sure if other ingredients will need to be adjusted accordingly. Low-Carb Bread Recipes Here are some of my other Low-Carb Bread Recipes for you! Chocolate Zucchini Bread Paleo Bread Paleo Pumpkin Bread