Corn bread? Well, let me start off by saying that no corn was used in this recipe. Any true low-carber understands that corn has no place in a low carb, keto diet. Ugh, don’t even get me started on this mycotoxin, GMO loaded grain. It’s a grain people not a vegetable!
Now that I got that rant off my chest, I feel ready to share a small confession. Can you believe that the reason I purchased my cast iron skillet was to bake corn bread in it? What appealed the most to me was the great crust that a cast iron skillet produces. I’ve had my cast iron skillet for years and it was already perfectly seasoned, the benefit of a garage sale treasure. This beauty is easily over 100 years old.
Thankfully, I learned that this enviable crust can be duplicated without the use of corn meal. If you don’t own a proper cast iron, well go visit grandma and see if you can pry hers away. Warning you may just upset grandma by even suggesting she part ways with her cast iron skillet. I suggest you do the honorable thing instead and purchase your own. After all, no respectable cook should be without a well-seasoned cast iron anyway.
Whenever a carb craving tries to rear it’s ugly head, it usually lands me in the kitchen to experiment. So off I went to do a little research. Frankly, I saw a lot of low carb recipes that used almond flour as a substitute for corn meal, but I was not convinced it would work. Mainly because how does almond flour begin to taste like corn meal? It was a valid question.
Happily, I was proven dead wrong. In fact, I found almond meal was a great substitute. When I started my quest for a tasty low carb “corn” bread I knew that the texture would play a big role. Which is why I went with almond meal instead, of almond flour. I figured if I nailed the texture I was halfway home.
The next thing I wanted was a buttery rich “corn” bread that was a little on the sweet side. Which is why this recipe uses a full cup of melted butter and a little sugar substitute. In the end no one seemed to miss the corn meal. I recently served this recipe to dinner guests and they simply could not believe that it was not real corn bread.
I encourage you to give this easy recipe a test. This makes the best host gift to share the next time you’re invited to a summer BBQ. However, don’t leave your cast iron skillet behind, or you may just never get it back.
2 cups of almond meal
2 teaspoons of baking powder
4 eggs, beaten
4 tablespoons heavy whipping cream
1 cup of sour cream (I use my homemade kefir sour cream)
2 sticks of melted butter (1 cup)
3 tablespoons sugar substitute
1 teaspoon of sea salt
Pre-heat oven to 375 degrees. Combine the almond meal and baking powder. Add the cream, sour cream, eggs and mix till fully combined. Next add the melted butter, and stir till mixed. Add one tablespoon of butter to the pre-heated cast iron skillet then add the batter to the to skillet and bake for 30 to 35 minutes.
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