Some people actually add a couple tablespoons of pureed sweet corn to theirs. We never have corn on hand as I don't buy it, but we do have a small amount of cornmeal always on hand. MAYBE I'll get around to buying the extract some day..... maybe.
The last thing to mention is that I've loved cornbread my entire life - literally since I can remember. But it's made different ways across the USA and I've lived in so many different states, that I've seen it and had it made all different ways. My favorite way is how they make it 'up North' which is a basic cornbread (no jalapenos or bacon or cheddar added) and it's just a tiny bit sweetened. Absolutely amazing with just a smear of real butter, or butter with some yummy sugar free maple syrup!
Almond Flour Corn Bread
1/2 stick butter, melted
3 eggs
1/4 cream
2 c almond flour
2 T ground flaxseed
2 t baking powder
1/2 t salt
2-3 t granular sweetener of your choice
1/2 t vanilla
1-2 T cornmeal (optional)
or 1/2 t sweet corn extract flavoring (optional)
Melt your butter in a bowl in a microwave. Pour about 2 T of it into your skillet, swirl it around and place it in the oven. Preheat your oven to 375 degrees with the pan in it. Meanwhile, add the eggs, cream, vanilla and the extract (if you are using it) to the rest of the butter in the bowl and whisk to blend.
In a 'dry' bowl, place your almond flour, flaxseed, baking powder, salt, sweetener and the cornmeal if you are using it. Blend it and then stir into the egg mixture. If it seems too thick, just add about 2-3 tablespoons of water to thin a little bit so it's a nice thick batter, not a dough.
Pour into the hot skillet and return it to the oven to bake about 25 minutes until golden brown and a crust forms on the top. Serve hot or cold with butter, syrup, whatever you wish!
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| The batter spread in the hot skillet |
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| Into the oven with you! |
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| I blessed it twice... and had third helpings! |
