I knew I had posted this recipe on An American Housewife previously (because this site is actually my personal space to save and collect recipes - but I leave it public for everyone else too). I knew it. But I'll be darned... I couldn't find it in my search box.
Finally I went back to my editor 'post' list and skimmed through the titles of my posts and? There it was. Posted in February. But for whatever reason, Google didn't index it so it's hard to find.
I'm posting it again. Because I make this all the time but I look for my handwritten index card each time and I wanted to be sure it was on my site. It is. Twice now. But it's twice as good as you would expect for a keto, lowcarb, sugarfree cornbread, so there's that.
Almond Flour Corn Bread
1/2 stick butter, melted
3 eggs
1/4 heavy cream
2 c almond flour
2 T ground flax seed
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 (also 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, flax seed, 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! |
