Instructions

1. Pre-heat oven to 375 degrees. 
2. Place an empty cast-iron skillet into the oven to heat up. Proceed to make the batter.
3. In a medium bowl combine the almond meal, sugar substitute, salt, and black pepper if adding and baking powder and set aside.
4. In a medium bowl combine the heavy cream, sour cream, and eggs, cornbread extract, and mix until fully combined.
5. Add the wet ingredients to the dry ones and gently stir till fully incorporated.
6. Next, add the melted butter, and stir till mixed.
7. Carefully, remove the hot cast-iron skillet from the oven and add one tablespoon of butter to the preheated cast-iron skillet then add the prepared batter to the pan and place it back into the oven.
8. Bake for 30-35 minutes or until golden brown.
9. Serve hot, warm, or at room temperature.
10. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.