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–+ servings
cornbread cut in a cast iron skillet.

Low Carb Cornbread

Author: Traci Houston
Amazing, moist, low carb cornbread with only half the carbs, & they're healthier! I'll make this recipe over the regular any day!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Protein: 5g
Fat: 10g
Total Carbs: 18g
Fiber: 3g
Net Carbs: 15g
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Ingredients
  • ¾ cup Almond flour (finely ground & blanched)
  • ¾ cup Cornmeal
  • ¼ cup Sugar
  • 2 teaspoons Baking Powder
  • ⅛ teaspoon Salt
  • 2 large Eggs
  • 1½ Tablespoons Avocado oil (or neutral oil)
  • ⅓ cup Milk (whole milk)
Instructions
  • Preheat the oven to 375°F.
    In a large bowl, mix together the almond flour, cornmeal, sugar, baking powder and salt.
  • In a separate large bowl, mix together the eggs, oil and milk until well combined.
  • Pour the dry-ingredient mixture into the wet-ingredient mixture, and mix until batter is combined.
  • Pour the batter into the baking dish and place in the middle of the oven. Bake for 20 to 25 minutes, until the top middle is slightly spongey or firm to the touch.
Notes
  • If using something other than a seasoned iron skillet, use a paper towel to spread oil around the surfaces of the baking dish to prevent sticking.
  • If using a square baking dish, you'll have 9 servings instead of 8.