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Free Printable: Low Carb & Keto Food List
Get It NowYou Won’t Believe This Cornbread Is Keto
When someone told me they had turned my keto blueberry muffins into keto cornbread with a few tweaks, I had to give it a try myself. With my secret ingredient, I made it even more buttery, more corn-flavored, and baked it up in a big pan. And here we are! I loved it so much that I even put it in my second keto cookbook. Here’s why I think you’ll love this low carb cornbread recipe:
- It looks like cornbread, it tastes like cornbread – But it doesn’t actually contain any corn or cornmeal. Just one secret ingredient makes all the difference. I’ll just say it, your keto chili needs my almond flour cornbread on the side!
- Keto friendly with clean ingredients – My low carb version has just 4 grams net carbs per serving, it’s gluten free, and I only use real food ingredients.
- Moist and buttery – Dry cornbread is just disappointing. This version comes out soft, rich, and golden with that melt-in-your-mouth buttery flavor.
- Easy to prep – With only 7 ingredients and a pinch of salt, this keto cornbread comes together in one bowl. I can have it in the oven in 5 minutes, which gives me time to finish the rest of my keto dinner while it bakes.
So, grab a bowl and a skillet, and make some low carb cornbread with me!
Reader Review
“My mother is a Southern Mississippi woman… cornbread is life to her. No meal is complete without it. But she is diabetic, and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it! I make a pan, freeze the individual slices, and she always has her beloved cornbread on hand.” –MSKRAD
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Ingredients & Substitutions
Here I explain the best ingredients for my keto cornbread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I always use my almond flour because it’s extra fine and blanched, which makes the cornbread texture soft and tender, instead of gritty. Many brands are too coarse and you might notice a grainy texture in the result.
- Besti Monk Fruit Allulose Blend – This replaces sugar 1:1, has zero net carbs, and most importantly, keeps this low carb cornbread super moist. Other sweeteners like erythritol tend to make it dry and crumbly. You can technically omit it, but I love that light sweetness — and keep in mind that regular cornmeal is a tiny bit sweet whereas almond flour is not, so I do recommend including at least a little bit of Besti even if you choose to reduce the amount.
- Unsalted Butter – Adds that rich, classic flavor. For dairy-sensitive options, try ghee or butter flavored coconut oil.
- Keto Milk Of Your Choice – I usually use almond milk, but any unsweetened keto-friendly milk works. Dairy milk will increase the carbs.
- Eggs – These bind the cornbread together and give it structure. Flax eggs should work as an alternative.
- Sweet Corn Extract – This is my secret ingredient, and I’m obsessed with it! It gives you that real corn flavor without the carbs. Note that brands vary in strength and some bake away completely, so I highly recommend this one I use.
- Baking Powder (for lift) and Sea Salt (for flavor balance).
How To Make Keto Cornbread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, Besti, and salt.
- Add the wet ingredients. Stir in the melted butter, almond milk, and eggs, until the batter is smooth. Mix in the sweet corn extract.
- Bake the keto cornbread. Transfer the batter into your prepared skillet, smooth out the top, and bake until golden. I insert a toothpick in the center to confirm it comes out clean.
My Recipe Tips
- Grease the skillet well. This cast iron skillet gives you the best golden crust, but it can stick if it’s not greased generously with butter.
- This low carb cornbread is lightly sweet with 1/3 cup of Besti. If you want it sweeter, use 1/2 cup, or 2/3 cup for extra sweet. If you want no sweetness at all, I still recommend 2 tablespoons of Besti to mimic the natural sweetness that regular cornmeal normally has.
- Yes, it’s normal for this batter to be very thick. Resist the urge to add more liquid.
- Keep an eye on it and cover if needed. The timing can vary depending on the size and color of your skillet, and even your oven. If the top browns before the inside is done, cover with foil and continue baking. You can reduce the oven temperature by 25 degrees F, too.
- Be careful not to overbake. Besti helps keep this bread moist, but it can still dry out if you bake it too long. It’s done once an inserted toothpick comes out clean.
- How can you get that tangy buttermilk flavor in keto cornbread? Stir a teaspoon of lemon juice into the almond milk and let it sit a few minutes to curdle. Then add it to the batter along with 1/2 teaspoon of baking soda.
- Sometimes I mix in shredded cheddar cheese for cheesy keto cornbread. A small handful (1/4 to 1/2 cup) is all you need. Stir it into the batter right before baking.
- Want keto cornbread muffins? Bake the batter in a lined muffin tin (I use this one) instead of a skillet. They’ll be ready faster, in about 25–30 minutes.
Keto Cornbread (Low Carb & Easy)
Your soups and chili need my easy, buttery, low carb keto cornbread! It has a secret ingredient that makes it taste like the real thing.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
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In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
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Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
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Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 entire recipe (it’s very filling, so I cut it into 16 slices)
- Tips: Check out my recipe tips above to help you get the perfect texture, and fun variations like cheesy or muffin-style.
- Storage: I usually keep this keto cornbread in the cast iron skillet covered with foil or plastic wrap. You can also slice and store in an airtight container. It lasts 2-3 days on the counter or up to a week in the fridge.
- Reheat: This bread is tasty at room temperature, but I like it warmed in the oven or microwave with a little butter on top.
- Freeze: It freezes well for up to 3-4 months. When ready, thaw at room temperature and enjoy.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cornbread
Serving Ideas
I love just a slice of this low carb cornbread drizzled with my sugar free honey. It’s also perfect for rounding out these savory meals:
- Chili – I can’t make a pot of keto chili (and more recently, pumpkin chili) without the sweet-savory combo of this keto cornbread. If you’re in the mood for creamy, it’s just as good with my keto white chicken chili.
- Soup – I love it with keto beef stew, because the combo is such a hearty meal. But honestly, it works with just about any of my keto soup recipes, from chicken pot pie soup to lighter cabbage soup.
- Southern Classics – Try it with my keto gumbo, cauliflower grits, Cajun chicken, or keto jambalaya.
328 Comments
Judy Mondero
1This was decadent! Not a normal Corn Bread adjective, but true. The smell of the sweet corn was mouth watering. Of course, I no longer have my trusty old skillet, so I managed to burn it. But there was still plenty to enjoy.
A little rich Keto butter and a swirl of your no-sugar honey and..Heaven!
My husband fell on it as soon as he got home and was like a starved urchin. He is very patient with me and my devotion to losing weight, but, I know that he eats out and has a stash of goodies to carry him through in his man-cave. Yet, even he is losing weight and actually likes quite a few of your recipes. Especially the Chicken Broccolli Ranch casserole.
Thank you for all of your experimenting and seeking to produce such tasty and clever dishes. I have both your cookbooks and a new air fryer oven. So the past monthes have been a journey.
Maya | Wholesome Yum
0Thank you so much, Judy! With butter and keto honey sounds perfect. I’m glad to hear your husband is liking my recipes, too! Enjoy the journey. 🙂
TJ
0Thank you Maya for the recipe. I just wanted to confirm before I make the recipe, that there are 4 carbs and 300 calories for each slice.
Maya | Wholesome Yum
0Hi TJ, Yes, that’s correct. The cornbread is very rich. Oftentimes, even 1/2 a slice is enough for me, but it depends on what you serve it with.
Michelle Crull
0This recipe is a keeper. I made a half recipe with regular milk because I didn’t have any unflavored almond milk. I also added a cup of shredded cheddar. I baked this on top taco meat to make a taco pie. Took it to a pot luck and everyone liked it and one person asked for the recipe. I’ll be making it again. Either the cheese or the larger area of the casserole dish made the top really brown. Next time I’ll watch it more closely and put foil on top when it is the color I want.
Wholesome Yum A
0That’s so great to hear, Michelle! I love how you turned it into a taco pie with the taco meat and cheddar. That sounds amazing. I’m glad it was a hit at your potluck and that someone even asked for the recipe! Good call on keeping an eye on the top next time and using foil if needed. Thanks so much for sharing how you made it!
Barbara Janssen
0How can I make a smaller amount of the keto corn bread, like 1 or 2 servings?
Maya | Wholesome Yum
0Hi Barbara, That would be challenging to do. I would recommend making the whole batch and freezing any extras.
Sam
0I have made several of your recipes and they are all fantastic! I made this one and it didn’t work out well for me. The edges got done, but the middle was still doughy. After ten more minutes in the oven it was almost the same. Then I realized the recipe calls for a 10 inch cast iron skillet, but mine is only an 8 inch skillet. Do you have tips on how to make this work properly with an 8 inch skillet? The part that got done was great and everyone loved it, but I would like to be able to serve and eat an entire cornbread. Thanks!
Maya | Wholesome Yum
0Sorry to hear that, Sam! Yes, this happened because of the smaller skillet, making the cornbread thicker. I would reduce the oven temperature by 25 degrees next time and bake for longer. If it still browns too much, cover with foil and continue baking until an inserted toothpick comes out clean. Hope this helps.
Sam
0I did as you suggested. I lowered the temperature to 375°. At 40 minutes I covered with aluminum foil and baked for another 15 minutes. Came out fully cooked and still moist. Perfection! Thank you so much!
Maya | Wholesome Yum
0I’m so glad to hear that, Sam! Thanks for coming back to let me know.
Sam
0Thanks! I will try this. I am hoping to take some to my aunt’s house for lunch on Sunday. I will let you know how it turns out.
Jennifer
0Just finished making these. Delicious! I halved the recipe. I used a 6 1/2 inch cast iron skillet, but for some reason, I had a lot of batter left over, so I poured the rest into a 5 x 5 glass dish. I baked them together for 20 minutes and they got beautifully browned on top. I didn’t taste the corn flavor very much, so I will increase that next time and cut back on the sweetener. Even so, this was seriously tasty, and I found myself mentally adding blueberries or nuts to the batter and making muffins. What a great recipe! Thank you!
Wholesome Yum D
0Thanks, Jennifer! I’m so glad you liked the recipe, even with a few tweaks. Love the idea of turning it into muffins with blueberries or nuts, let me know how that turns out if you try it!
Penny L Lennon
0All I have is a 9-inch cast iron skillet. How would you suggest I can adjust the recipe to use this skillet.
Maya | Wholesome Yum
0Hi Penny, I recommend setting the number of servings on the recipe card to 12 instead of 16 and it will scale the recipe down to fit in a 9-inch skillet. For the values that say 3/4 tablespoon, you can use 2 and 1/4 teaspoons instead. Hope this helps!
Kelpy
0I don’t have any almond milk on hand, but do have coconut milk…..can this be used as a substitute? I didn’t read thru all the comments to find out.
Maya | Wholesome Yum
0Yes, unsweetened coconut milk (the liquid kind in a carton, not the thick kind in a can) would work fine.
Mary Simpson
0Baked as cornbread twice, was delicious. Tried in loaf pans without corn extract. Made a wonderful bread. Need to lower oven to about 350 and line loaf pans. Am still experimenting for loaf bread. I love the taste and texture.
Wholesome Yum D
0Mary, I’m so happy to hear you’ve been enjoying it both ways! Love that you’re experimenting with it, hope the next loaf comes out just the way you want!
Teresa Reynolds
0I’m so so happy. This is good. Now, you have greatly improved our life. Have you tried to take the next step and make cornbread dressing with this?
Maya | Wholesome Yum
0Awww, thank you, Teresa! That means a lot. I haven’t used this for cornbread dressing yet, but I’m pretty confident that you can. Please let me know how it turns out if you do!
Estee
0Nice tasting, comes out of cast iron pan easily, but doesn’t taste like cornbread even using the same extract as on recipe. It’s sweet, but not overly so. Shared some with friends who agree, tastes good but not like cornbread. They said more like sweet bread. Husband loves it but also agrees, no cornbread taste.
Sandy
0I omit the sweetener completely because I grew up with traditional Southern cornbread. For me, adding a couple of drops of the cornbread flavoring is fine. This my go to recipe. I even make our traditional cornbread dressing with it and it’s fabulous!
Maya | Wholesome Yum
0Thanks for the feedback, Estee! Cornbread has a wide range of tastes depending on the region, so you may want to adjust the sweetness or amount of corn extract next time, if you expect it more or less sweet (I couldn’t tell from your comment?), or more corn flavor.
Debbie Cash
0I am so glad to find this cornbread recipe. I was wondering if I could just use buttermilk instead of the almond milk. I just don’t want to buy almond milk because I live alone and it would probably spoil before I would ever use it again. I’m new to all your recipes and I love them!
Maya | Wholesome Yum
0Hi Debbie, I haven’t tried it with buttermilk, but I think you can use it. Let me know how it goes if you try it! And welcome!
Karen Mizener
0Absolutely the best corn bread recipe…without the cornmeal…yay!!! Love this. Thank you
Maya | Wholesome Yum
0Thank you so much, Karen! That means a lot.
halgrice49
0I made your low carb keto cornbread this morning. I loved it, very delicious. I ate it with crockpot cabbage and collard greens at lunch. I love it!!!.
Maya | Wholesome Yum
0I’m so happy you loved it, thank you! That meal sounds so flavorful.
Shannon Trogdon
0I made this cornbread recipe, and it was fabulous! If you’ve been missing cornbread on the Keto eating plan, then this recipe will happily solve that problem. Yum!
Maya | Wholesome Yum
0Thank you so much, Shannon! I’m so glad my recipe helped you with that craving.
Debbie
0I have made this recipe many times and it is amazing. Usually I make mini muffins. This time I made half of the recipe and made 9 full size muffins. Baked at 350 for 22 minutes. Used heavy cream instead of almond milk. Added a little extra sweet corn extract. Perfect with the Wholesome Yum Keto Chili! Family loved it. Thank you for providing these amazing recipes!
Sandy
0This was a very close sub for cornbread. I love that it’s gluten free and no gmo’s with the corn. I had to cut the recipe in half, since I only had 3 eggs. I set the timer at 35 mins. Luckily I checked it with 8 minutes left and it was already starting to burn. I will subtract 10 minutes the next time I cook.
I made this with the Butternut Squash Soup…both are great together.
Maya | Wholesome Yum
0I’m happy you liked it, Sandy! Yes, the time can vary depending on your pan and it would definitely be less time if you cut the recipe in half, unless you use a much smaller pan. I’m glad it still worked out! Pairing it with butternut squash soup sounds great.
Amy
0Very good, but a lot of cornbread. I think I could reduce it by a third and still have had plenty.
Maya | Wholesome Yum
0I’m glad you liked it, Amy! If it’s too much for you, feel free to cut the recipe in half and use a smaller pan next time, or you can freeze the extras.
Trina
0I normally don’t leave remarks. However, it was a must because I was very leery of making the recipe . I needed a healthier bread for my dressing. It was perfect. I did not add any sweetner or sweet corn extract. Thank you for sharing the recipe 😀
Maya | Wholesome Yum
0I’m glad you liked it, Trina! I think it’s perfect for dressing.
Julie JOY!
0Having cornbread would be SOOO good!
The sweet corn extract is very spendy. I’d love to try this, but that seems prohibitive. I recall seeing somebody’s recipe that used canned baby corn. The carb count is WAY lower than mature corn. I don’t know if they chopped it up or just what, but would you consider experimenting with that option? I will see about trying it, too, and will make a follow-up comment here–if I can remember 😉
Sam
0I make my own sweet corn extract for this recipe.
4 ears of corn
2 cups of water
1 cup of sugar
Shuck the corn and strip the kernels from the cob.
Blend the kernels in the blender until they are a very fine mash.
Mix everything together and bring to a boil, then simmer for 30 minutes.
Allow to cool to room temperature and then strain through a strainer and cheesecloth to filter out all the solids. This part takes forever! I get about 1 cup of sweet corn extract this way. My brother was shocked at how good and how much like sweet corn this tastes.
Maya | Wholesome Yum
0Hi Julie, Some people have told me they’ve liked this without the corn extract, although obviously you don’t get that corn flavor without it. I haven’t tried this with baby corn yet, but will add to my list to experiment with. Let me know how it goes if you try it!
Amelia Cunningham
0Hi, What if I don’t have the pan this is requesting, do you think I could use cupcakes pan style?
Maya | Wholesome Yum
0Hi Amelia, Yes, that should work! They will bake more quickly, I’d estimate about 25 minutes, but start checking at 20.
jeff hosford
0just needed more salt, sweetener and corn extract
Maya | Wholesome Yum
0Thank you for the feedback, Jeff! Salt and sweetener are somewhat subjective – some readers feel the opposite and think it needs less, lol — so feel free to add more if you like. As for the corn extract, the amount that’s ideal can vary quite a bit depending on the brand you use. You can add more of that as well next time if yours is less potent than this one I use.
Shellie
0Love, love, love this! I’ve made it twice, first time as written and it was really good… tasted like cake… the second time I left out the sugar and used heavy cream and it was more like traditional cornbread. My family loves it! I’m going to play with it and try different flavors for cake… chocolate is next!
Maya | Wholesome Yum
0Awesome, glad it worked well both ways!
Shellie R Wilson
0I made this and it’s wonderful! Even people who don’t eat clean, loved it! It’s sweet and tastes like cake…as we ate dinner, we talked about making it a cake and the different flavors are endless. Today, I’m going to experiment with it.. I’m going to leave out the corn extract and add some chocolate…we also came up with a lemon, vanilla and apple version in our discussion 😃 I will definitely be experimenting… thank you
Maya | Wholesome Yum
0I’m so glad to hear that, Shellie! Always such a good feeling when everyone at the table likes it. And yes, there are lots of ways to experiment with this as a base. Let me know what you end up trying and how it goes!
Kendra Lord
0This recipe was SO good! (And I didn’t have any sweet corn extract, so that was left out.) I will definitely make this again!
Maya | Wholesome Yum
0I’m so glad to hear that, Kendra! Enjoy!
Laura
0Am I missing something here. Others are asking if they can cut the amount of sweetener down — you are telling them they can cut the amount down to 2-3 Tablespoons. The recipe calls for only 1 Tablespoon. Please explain.
Maya | Wholesome Yum
0Hi Laura, The recipe calls for 1/3 cup of Besti sweetener. I’m not sure where you are seeing 1 tablespoon?
Christie Kolb
0Made the cornbread for supper last night and it was not only easy but so delicious! I will be making this again!!
Adrienne OConnor
0What a treat, to be able to once again enjoy “corn bread”. I thought my memories would have to sustain me for the rest of my life. Thank you!
Christine
0Can this recipe be made without the monk fruit? I prefer cornbread that is not sweet.
Maya | Wholesome Yum
0Hi Christine, You can try it, but cornmeal is naturally a little sweet and almond flour isn’t, so I think it would be less sweet than you’d expect from regular cornbread if you omit the sweetener altogether. It would also throw off the batter ratio. If you want it less sweet, I would cut the amount of Besti by half.
Lori Conner
0Super Delicious. I.tented with Foil half way through.. My first attempt at a half recipe got way too brown… Probably because I cooked it too long.
Hit some keto sausage gravy too!
Lori Conner
0What would be the substitute for almond milk
Maya | Wholesome Yum
0Hi Lori, You can use unsweetened coconut milk beverage, or watered down heavy cream.
Debra
0Hello Maya I have made several Keto recipes. I am going to try this Keto Corn Bread. Here’s my question? The recipe calls for 6 large eggs. Can I substitute the eggs with egg Beaters? Or do half eggs and half Egg Beaters? 6 Eggs is a lot of Cholesterol which is a concern if one has high cholesterol and on a Cholesterol prescription? Any and all suggestions are welcomed.
Thanks
Debra M.
Maya | Wholesome Yum
0Hi Debra, I think that should work. The bread might be just a bit more dense.
K
0I am extremely interested in making muffins using your recipe. I am not on a keto diet but have a health concern for which I am very carefully watching my intake of carbs. With that said and realizing the nutritional values would change, would it be okay to puree a tiny amount of corn and add it to the mix, rather than use corn extract, or would that hinder the outcome of the recipe?
Michelle
0Corn extract is a bit pricey for my budget, is there any alternative extracts I can use with this recipe?
I have made this before and really enjoyed it, but extracts seem to of gone up in price.
Maya | Wholesome Yum
0Hi Michelle, Corn extract is the only type that will have a corn flavor, but you can leave it out if you don’t mind not having that aspect. The recipe will still turn out without it, it just won’t have that flavor.
Maya | Wholesome Yum
0I haven’t tried that. I think it would work, but not sure if a small amount would add enough corn flavor, since the extract is more concentrated. But if you use a lot, it would probably impact the texture. Let me know how it goes if you try using a little bit!
Pat Renfro
0The recipe was wonderful. When cooking for myself I see absolutely NO REASON to ever cook regular cornbread. I’m not even a good baker but this came out soooo well. I watch my cholesterol so I was uncomfortable about using 5 eggs. I used 3. I used less flour because I didn’t need 16 servings. I have a natural sweetener I make and only need 1/4 tsp. I baked it for 25 min and it was awesome!!!
Judith
0Awesome recipe! I love this.
Sheryal
0Love this recipe
Valerier
0This is my favorite keto “cornbread” recipe!
mskrad97
0My mother is a southern Mississippi woman…cornbread is life to her. No meal complete without it. But she is diabetic and I had to yank the cornbread. I made her this keto cornbread and omitted the sugar to keep it tasting like her traditional buttermilk cornbread. She loves it!! I make a pan, freeze the individual slices and she always has her beloved cornbread on hand. Thanks Maya!
Karen
0I have been doing keto for 2 years. I am 80 lbs down 30 to go. I have tried a lot of keto recipes for everything. Because sometimes I just want something that doesn’t taste like I’m giving something up. And this recipe did the trick!! I am so happy about it and I can’t wait to try your other recipes! Thank you!!
llm
0Made this and it’s wonderful!
Diana
0This cornbread recipe so disappointing, it doesn’t come close to eating traditional cornbread. No flavor. Don’t waste your ingredients.
Maya | Wholesome Yum
0Hi Diana, Sorry to hear you were disappointed. Did you use the same brand and amount of corn extract that’s on the recipe card? Some brands of corn extract I’ve tried come out pretty flavorless.
Jane Denton
0What would be the best alternative for almond milk in this recipe as my husband is allergic to nuts? I see the alternative for the almond flour and I have sunflower flour on hand already. I’ve really missed cornbread!
Maya | Wholesome Yum
0Hi Jane, You could use any other low carb milk, such as coconut milk beverage (the kind from a carton) or hemp milk. Sunflower seed flour should work fine, just be aware it may turn green when baked, but will still be fine to eat.
Loraine Gibbs
0I made it it was great. I’m a southerner and to us sugar goes in cake not cornbread. So I omitted the sugar and I loved it.
Loraine Gibbs
0Just made it and it was great!!! The sweet corn extract made all the difference. Awesome recipe thanks.
Gail
0Really yummy, my husband loved it better than my real cornbread recipe-which hurt a little bit! I can see the potential for other combinations as some have mentioned, muffins, breads etc. very light, tender yet held together well and delicious!
Meme Gaskill
0I was nervous about the whole tbs of baking soda and 6 eggs, but I did it. It is the best one I’ve had yet and I’ve done 5 or 6 different recipes by now. It isn’t eggy and the baking soda did a great job. It was fluffy in the middle and had a nice light buttery crunch on the outside. I did replace the almond milk for half n half and I am not dissatisfied in the least. I especially like the cast iron skillet action. It was done right at 35 minutes for me. I’ll definitely make it again.
Diane Swarthout
0I don’t have a cast iron skillet in which to bake the cornbread. What is my next best option to bake it in? I so want to try it. We miss cornbread
Maya | Wholesome Yum
0Hi Diane, You can use a baking dish. The baking time may vary, since other materials conduct heat differently from cast iron.
Cindy Paulos
0This looks awesome, but I’m allergic to almonds. What would be the adjustment to use coconut flour or any other alternate flour? Thanks!
Wholesome Yum D
0Hi Cindy, Sunflower or macadamia flour are alternatives to almond flour.
Jeannie
0Is there anything you can use besides the sweet corn extract?
Wholesome Yum D
0Hi Jeannie, You can omit the sweet corn extract but then the dish won’t have that traditional corn bread flavor.
julie
0would lupin flour work in this recipe?
Wholesome Yum D
0Hi Julie, I have not tried this recipe with lupin flour but if you do please let me know the results.
Elayne
0This is better than any cornbread I have ever had!!!! It freezes beautifully. Thank you so much for this recipe. Do you have a similar recipe for hushpuppies?
Kristy
0Hushpuppies- these are so good
1c almond flour
2tbsp coconut flour
1tsp baking soda
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp salt
1/4tsp black pepper
2tsp monk fruit sweetener
1egg room temp
1/4c heavy cream
Little diced onion
Add corn extract to taste
Oil for frying
Roll into balls and fry until golden brown
Elayne Siegel
0Thank you so much! I am going to try the hushpuppies!!! We are having friends over for a seafood boil cornbread and hush puppies….yum
Wholesome Yum D
0Hi Elayne, I don’t have a recipe for hushpuppies.