All the low carb sandwich breads I’ve made have ended up with a cornbread texture. I kept trying and trying, but they’re all dense, moist, and eggy. So I finally decided, why not just stop trying for a wheat bread wannabe and make an actual low carb “cornbread”? And so we find ourselves here…
Low Carb Skillet Cornbread
2 cups of Bob’s Red Mill super-fine almond meal
2 teaspoons of baking powder
4 tablespoons pasture-raised heavy cream
1 cup of pasture-raised sour cream (or Greek yoghurt)
4 pasture-raised eggs, beaten
8-10 drops liquid stevia glycerite
6 drops OOOFlavors Cornbread Extract (available on Amazon)
1 stick of melted Kerrygold butter (1/2 cup)
1 pinch (or more) of turmeric (for yellow coloring—optional)
1 tablespoon Kerrygold butter (to grease skillet)
1 teaspoon of sea salt
Pre-heat oven to 375 degrees.
In a medium bowl, combine the almond meal, salt, and baking powder and set aside. In a second bowl, combine the heavy cream, sour cream, eggs, stevia, and cornbread extract. Mix until fully combined.
Add the wet ingredients to the dry ones and gently stir till fully incorporated. Add the melted butter, and stir until mixed. Optionally, add a pinch of turmeric to the batter at this point, and thoroughly mix. This will create a more yellow-looking “cornbread.”
Add one tablespoon of butter to the pre-heated cast iron skillet, swirl, then add the batter to the to skillet. Bake for 30 to 35 minutes.