There are so many recipes I've wanted to make over the past 15-20 years that I haven't been able to be cause they are 'best' made in a cast iron skillet. And I've never owned one. Oh, I've wanted one for years! But when you are a single-income family with a handful of kids and bills and living expenses that take priority over 'wants' instead of 'needs'... you don't get one.
My husband happily surprised me this past Christmas with a gift of a cast iron skillet! TWO actually. I have the 10 inch and the 8 inch - along with the red silicone handle covers to keep me from burning my fingers. I was so happy with this gift - it was perfect! And I've been enjoying catching up on the many recipes that are just 'better' made in a cast iron skillet.
One of those is corn bread. Now I love cornbread, but when we are adhering to low-carb and keto, it's off the menu unless it's made with almond flour. But, this one is made with almond flour, so it's all good. And because I've been craving (SERIOUSLY CRAVING) cornbread for about 2-3 months now, when I finally found time to make it, I was so thankful, I blessed it twice!
All the recipes for low carb corn bread are basically about the same but you'll find some people have opted to add a flavoring called "sweet corn extract" and others don't. I don't simply because I don't have it... and at $20-25 per bottle, I'm not likely to invest it any time soon. However, since my husband and I can actually eat whatever we want and only choose to do low carb, we CAN have grains, carbs, etc. if we wish (we have no actual dietary restrictions) I just go ahead and add a tablespoon of real corn meal to mine. This gives it just a little tiny bit of 'realism' to it.
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! |
You might also be interested in the products related to this post - available from Amazon.
Pre-Seasoned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe
Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans
Amoretti Sweet Corn Extract, 2 Ounce
