Easy Keto Cornbread (Skillet)

easy keto cornbread displayed

This is a deliciously easy keto cornbread recipe. The perfect substitute for traditional cornbread that is keto-friendly. No need to fret since no corn or cornmeal is used in this low carb cornbread recipe.



Are you looking for a way to enjoy the taste of cornbread on a keto diet? Well, my keto cornbread recipe is a delicious and healthy way to safely do so.

Not only is this keto cornbread almond flour recipe a delicious alternative to traditional cornbread, but it is super easy to make.

It uses just five basic ingredients to give you the perfect low carb cornbread. 

What’s the secret? Well besides using almond meal to achieve the perfect texture, it uses sweet corn extract so that you can have all the flavor minus sugar and carbs. 

This keto cornbread with corn extract is well-loved but if you need a nut-free option to grab our recipe for Keto Coconut Flour Cornbread

If you’ve been missing cornbread while doing keto, you are in for a treat with this simple recipe. So grab your apron, you’re about to bring cornbread back into your keto life.

Visit our Keto Cornbread Recipes page for cornbread that is nut-free. If you’re a fan of stuffing or dressing, you’ll love my Keto Cornbread Stuffing.

Plus some recipes that combine a Keto Chili with Cornbread. You might also want to visit our Keto Tex Mex Recipe Collection.

Keto Cornbread

Easy Keto Cornbread
Easy Keto Cornbread


Let me start off by saying that no corn, cornmeal was used in this recipe, not even little baby corn.  On a low carb keto diet, corn is a big no, no.  Mainly because it’s super high in carbs and will kick you out of ketosis instantly.

Just because traditional cornbread no longer fits my lifestyle, doesn’t mean I don’t miss the flavor of cornbread.

My craving for cornbread usually strikes when I’m having a meal that used to be accompanied by this Southern classic.

But I was not about to throw out all my progress for a cornbread craving. However, I did use that craving to ensure I created a low carb cornbread that could rival the real thing.

Keto Cornbread Recipe

In my quest to make an easy keto cornbread I knew there were a few key things I had to get right. One, I wanted to get the flavor as close as possible and two, the texture also had to be perfect.

I knew that almond flour could take care of the texture portion, but I also discovered that if it had enough butter in the recipe it could also mimic the flavor of cornbread. This recipe made the perfect almond flour cornbread and it was easy.

Low Carb Cornbread

What’s more, I knew that if I was going to make a low carb cornbread recipe that would come close to traditional cornbread, it would have to be made in a cast-iron skillet. Note I baked this recipe in a 9-inch pan.

In my opinion, cornbread should always be made in a cast-iron skillet. Mainly because of the high heat it retains produces the best crust. Using my cast-iron skillet to make an easy low carb cornbread was an automatic response for this girl.

Is Cornbread Keto?

Well, if you are wondering if traditional cornbread is keto, the answer is no. Do you know that corn is actually considered a vegetable, a grain, and a fruit? Talk about identity issues. It all depends on when it’s harvested.

Thankfully, my cornbread recipes can make it possible to enjoy this favorite while doing keto. 

  • Corn seed is considered a grain if it is harvested for cornmeal (dry corn seed)
  • However, corn seed is considered a vegetable when it’s harvested for eating fresh (sweet corn when at the milk stage)
  • Corn seed is also considered a fruit because of its botanical definition.

With all that being said, I refuse to eat corn in any form because it also happens to be very high in mycotoxin (fungus) and it’s a GMO freight train. Plus the fact that it’s ridiculously high in carbs.

Baking Keto Cornbread In A Cast-Iron Skillet

Can you believe that the main reason I purchased my cast iron skillet years ago was to bake cornbread?  Yup, it’s true. Thankfully, my love of cornbread introduced me to this amazing cooking tool.

If you are a follower of the blog you know that I am a big fan of baking in a cast-iron skillet. Not only does it produce consistent results, but it also adds a little extra iron in your diet by simply cooking in it.

Using A Well Seasoned Cast-Iron For Your Low Carb Cornbread

I’ve had my cast iron skillet for years and it was already perfectly seasoned when I got this gem in my hands, It was a true garage sale treasure.

This beauty is easily over 100 years old. That’s right! I purchased this cast-iron skillet over twenty-five years ago at a flea market and it was already perfectly aged.

Can you imagine all the amazing meals that were cooked in my cast-iron skillet before it made it to my kitchen? I can’t help but smile at the fact that it’s still being cherished.

Keto Cornbread

Today, you can pick up a brand new skillet and it is already seasoned for you but that sure was not the case years ago.

If you wanted a seasoned cast-iron skillet you had to go hunting for a used one or spend countless hours cooking in it.

I suggest that if you still don’t own one, that you take the plunge and purchase your own. After all, no respectable cook should be without a well-seasoned cast-iron skillet anyway 😉

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 


In my quest for an easy keto cornbread, I learned that the enviable crust that a cast-iron skillet cornbread produces can be duplicated without the use of cornmeal.

Is a cast iron skillet necessary to make this keto cornbread?  No, but it does give the recipe a more authentic taste as far as I am concerned.


Oh, and yes you can even make keto cornbread muffins since there are cast-iron muffin tins that would do the job perfectly.

Keto Cornbread With Almond Flour

keto cornbread sliced in a cast iron skillet

Whenever a carb craving tries to rear its ugly head, it usually lands me in the kitchen to experiment. So off I went to do a little research.

Frankly, I saw a lot of low carb recipes that used almond flour as a substitute for cornmeal, but I was not convinced it would work.

My main concern was the fact that almond flour doesn’t taste like cornmeal.  How could the use of almond flour produce a low carb cornbread? It’s a question I needed to answer. To the kitchen, I went to the experiment.

Happily, I was proven dead wrong. In fact, I found the almond meal was a great substitute.  When I started my quest for a tasty keto “cornbread” I knew that the texture would play a big role.

Which is why I went with almond meal instead, of almond flour in this recipe.  I figured if I could get the texture correct I was halfway home.


The next thing I wanted to be a buttery rich “corn” bread that was a little on the sweet side. Which is why this recipe uses a 1/2 cup of melted butter and a little sugar substitute.

What I quickly found once I shared my easy keto cornbread was that no one seemed to miss the cornmeal. I mean no one, even my picky son was fooled.

Keto Cornbread With Corn Extract

Easy keto cornbread with corn extract
Keto cornbread, with almond meal

As good as my keto cornbread turned out to be, leave it to my readers to come up with an even better way to enhance the corn flavor in this almond flour “corn” bread recipe.  


By employing the use of corn extract. I kept seeing my readers tag me on social media with OOOflavors and raving about their corn extract. All I can say to that is wow! Just a few drops of this extract packs a lot of flavor. 

How To Make A Keto Cornbread Recipe Easily

Making a low carb cornbread is pretty simple, all you need is a few key ingredients and hot oven ready to go.

My recipe calls for the use of almond meal but you can use almond flour too. In fact, I make it both ways all the time and get perfect results every time.

What’s the difference between almond flour and almond meal? Almond flour uses blanched almonds that the skin has been removed from versus almond meal that uses almonds that still have their skin. I chose the meal because the coarser grind mimicked cornmeal a little better.

If you like your cornbread on the sweeter side then go ahead and add a little sugar substitute. This will give you a keto Southern cornbread version. However, this is totally optional.

To make your keto cornbread just mix all your dry ingredients first then quickly add your wet ones. The batter comes together quickly and doesn’t require an electric mixer.

Just use your trusty wooden spoon to combine the ingredients being careful not to over mix.

Once all the ingredients are combined you stir in your melted butter last. Then preheat your cast iron skillet and carefully add one tablespoon of butter and swirl the butter in the pan bake to coat the bottom and sides.

Remember the cast iron will be very hot so be sure to use an oven mitten. This step ensures that the cornbread has a nice crust. 

Then you add the batter and then bake anywhere from 30-35 minutes until lightly brown on the top. Serve hot or warm and with a pat of butter for good measure.

A Keto Cornbread Recipe That Passes As Traditional Cornbread

When I shared my recipe with dinner guests they simply could not believe that my keto cornbread was not the real thing but a mock recipe.

I’ve even had readers use this recipe to make keto Johnny cakes by frying up the batter in a cast-iron skillet!

I encourage you to give this easy recipe a test? See for yourself what a delicious option it is.

Looking for a delicious meal to enjoy your keto cornbread with? How about my Easy Keto Chili? It’s a family favorite that I converted to be low carb keto-friendly.

I sure hope you will give this recipe for low carb cornbread or any of my low carb keto recipes a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

Join Our Jesus And Keto Movement 

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  I love how supportive and encouraging this group of believers is.

It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

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Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

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Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.


keto cornbread sliced in a cast iron skillet

Keto Cornbread

Yield: 10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

An easy keto cornbread recipe made in 9 inch cast-iron skillet. It uses almond flour instead of cornmeal which is why it is low in carbs. The flavor mimics cornbread perfectly.



  1. Pre-heat oven to 375 degrees. 
  2. In a medium bowl combine the almond meal, sugar substitute, salt and baking powder and set aside.
  3. In a medium bowl combine the heavy cream, sour cream, and eggs. Mix until fully combined.
  4. Add the wet ingredients to the dry ones and gently stir till fully incorporated.
  5. Next add the melted butter, and stir till mixed.
  6. Add one tablespoon of butter to the pre-heated 9-inch cast iron skillet then add the batter to the to skillet
  7. Bake for 30 to 35 minutes.
  8. Serve hot, warm or at room temperature.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 36,6gSaturated Fat: 17.3gCholesterol: 132mgSodium: 169mgCarbohydrates: 5.4gNet Carbohydrates: 3gFiber: 2.4gSugar: 1gProtein: 7.3g

Did you make this recipe?

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  1. Thank you for the Low Carb “Corn” Bread recipe. I love cornbread, especially made in an iron skillet. I actually have several iron skillets, one’s just not enough, lol.
    I’ve never put sugar in my cornbread, does anyone know how this would be without the sweetener?

    • Hi Michele, so thrilled that you understand my obsession with Iron skillets! It would be just perfect without the sugar substitute. It’s simply a taste preference, free to leave it out. Enjoy in good health. ??

    • I didn’t have any corn extract so it was a bit bland…I would definitely recommend using it. The consistency was amazing though; will definitely try it again with the extract.

  2. Linda Lamkin

    Just wondered if you had the Calorie and Carb count for the low carb corn bread. I am new to Keto eating and love getting all the recipes to try.

    • Hi Linda, sorry I don’t have the info. Haven’t found an easy way to input the recipe to get them. If I were to estimate I would say you are looking at about 3.5 carbs per serving. Thanks for stopping by ?

  3. This is very delicious! Can you tell me what kind of Almond Meal you use?

  4. Hi! Thanks for the recipe. I am wondering if you have every used it to make a keto cornbread stuffing. Any suggestions for trying that?

    • Hi Pamela! Glad you like my recipe. Personally, I haven’t tried making corn bread stuffing with it but I believe it could work. I think you will probably need less liquid and so make sure you adjust this. I would also recommend you bake the cornbread in larger shallow pan so that it bakes a little drier. I hope these tips work, if you decide to try do let me know.

    • I’ve done this with similar recipes. To make a stuffing with this, I bake it in 2 skillets for a shorter period of time. This will give you a more cracker like consistency (drier). Once it’s cooled, break it up and let it sit in a warm (NOT hot)oven for a couple of hours, or overnight with the light on as a heat source. That should make it plenty dry to use as a stuffing. Be careful not to add too much liquid as it will not absorb the same way non-keto bread does.

      Good luck.

    • Good question because I’m think of doing that too?

  5. Thank you! Thank you! I’m an old southern boy who was raised on beans and cornbread. I was diagnosed with candida over a year ago so I had to change all my life style concerning eating. No wheat, yeast, sugar no corn products. There went the cornbread!
    I tried your recipe. The first time in over a year I had “Cornbread” with my meal. Super!!
    I used 1/3rd the amount of sugar.
    May God bless you and your ministry.

    • Hi Billy! It’s comments like yours that encourages me to keep sharing what God has deposited in my heart. So thrilled that my recipe safely brought “cornbread” back into your life. I sure hope you check out our other recipe too. Thanks for stopping by to leave us a nice comment.

  6. Amazing recipe! I made a pot of Keto friendly chili & a pan of this “cornbread”…I could hardly eat because I enjoyed hearing my husband say “mmmmmmmm” with every bite. We loved the flavor & texture of this. Simply delicious with a pat of butter melting on top. Can’t wait to try the pumpkin cranberry skillet.

    • Hi Melissa, So happy to hear how much you and your hubby enjoyed this recipe. You’re sure to love the pumpkin cranberry skillet cake too. Thanks for stopping by to encourage me.

  7. Can you tell me what size skillet you used?

  8. I substituted about 6 ounces of softened cream cheese for the sour cream simply because I didn’t have any and then turned it into Mexican cornbread with bacon, onions, jalapeños and cheddar cheese and it was amazing! Tasted exactly like real cornbread!

  9. Tera Ross-Greene

    Hi Hilda, could I bake this in a pie pan in the oven too – I don’t have a cast iron skillet.

  10. I made mini muffins with your recipe ,loved the corn bread version so I did a pioneer woman mini muffin thing ,I dunked them in meted butter and rolled them I’m swerve and cinnamon ,they are sooo yummy ,and dunkable ,

  11. Can you substitute almond flour for almond meal

  12. Hi , again , I’m still experimenting with your recipe .So far I’ve made cupcakes ,pound cake .sandwich bread , made a grilled cheese sandwich boy , was it good ,been a long time since I had one . I also made your mock apple pie using chayote, my grandma always used chayote in her cocido soup ,I use zucchini because I find the flavor of chayote so bland. I was amazed at how delicious the mock apple pie and cobbler turned out . It fooled my daughter completely she thought it really was apple. You’re amazing ! Thanks again

    • Hi Annie! Sounds like you’re having fun baking keto style. This makes me sooo happy Darling. The chayote squash’s blandness but crip texture makes a perfect substitute for apple. Thanks for stopping by to encourage me. Sending you a hug.

  13. I could never get mine done inside. It’s like it cooked too fast. I followed the directions to the tee. Only difference was I used a regular 9 inch pan not a cast iron skillet(I don’t own one). Could this be why? It still tastes good though just not completely done

    • Hi Tabetha, Every oven is a bit different but perhaps the cast iron skillet does play a role. Probably because it maintains heat so well. You might want to try using a 10 inch pan next time if not using a cast iron skillet. You can also try covering the cornbread at the half way point and letting it cook for additional 10 minutes. Hope this help.

  14. Do you think heavy whipping cream would sub for the sour?
    I don’t do sour or cream cheese. Personal problem ?

    • Hey Jaimie! I’ve chosen to look past this major character flaw and still help you?. I think you could attempt by using 1/2 cup of heavy cream and add more if the batter is too thick. But I triple dare you to try one of my Keto Cream Cheese pound cakes and see if you won’t be delivered from your adversion to cream cheese and sour cream once and for all ?

  15. I always use bacon dripping for cornbread, think that can be used to replace butter? Now that I can enjoy bacon my dripping are over running! Must find more use for them.

  16. Hi I want to know if I can use Red Mills Almond Flour instead of the Natures Eve Brand for the corn bread

  17. Hi!
    I am soo excited to be trying your recipe. However the recipe calls for 1 stick of butter. But also indicated 1/2 cup which is 2 sticks of butter. I am trying to make it for dressing so I will try the one stick and cross my fingers and toes.

  18. I was a little unsure about the butter amount when making this this morning. The recipe background states that “…this recipe uses a full cup of melted butter…,” but the ingredients section lists 1 stick/half a cup. I went for middle ground with 3/4 cup. Tasted divine! I had to use half a cup of flaxmeal to make up for my currently missing almond meal bags, but it still worked wonderfully. Thank you!

    Now, I just need to find that blasted almond meal to make another (drier?) one to use for dressing…


    Oh my goodness!! This is amazing! I do not, normally, like cornbread – I only use it for my cornbread dressing during the holidays. This is PERFECT!! I would actually eat this on a semi-regular basis and my husband would eat it more regularly. Thank you so much for posting! You have saved my holiday cornbread dressing!!!

  20. I just made this cornbread and it was delicious! I seriously felt like I was eating the cornbread I grew up on. Thank you for posting this, I will continue to make this!

  21. Omg this cornbread is awesome,thank you, I made it following your recipe except for the sugar I didn’t use it , it was great , I enjoy cornbread,of course cooked in a skillet, with greens and it was dead on great!

  22. Tried this on a recommendation from a Keto friend—- Boy, I’m glad I did!!! Tender and moist!!! I loved it!!! This is definitely a Kepler!!! Thanks you!!!—- one slight change— I mistakenly baked it at 350 degrees—still wonderful!!

    • Hi Ginny, Thanks for stopping by and leaving a lovely comment and a five-star rating. All I want to do is give people recipes that will make their keto journey easier. So glad to hear this recipe is doing this for you.

  23. Forgot to rate—5 stars!!

  24. I was apprehensive even though many people commented that they liked it. I’m glad I made this faux cornbread because it was delicious!!! This will be my go to cornbread from now on! Thank you, thank you!!

  25. I added about a half cup of Great Value Extra Sharp Cheddar Cheese and close to a cup of Great Value Hot Jalapeño & Habanero Jack Cheese and it was absolutely delicious!

  26. How do you store this cornbread the refrigerator or on the counter top in an airtight container. Very good recipe my entire family loved it thank you so much.

  27. Barbie Molton

    Just a question. Do you use salted or unsalted butter in this recipe?

  28. I do not have a skillet YET, can I make it in a regular cake pan?

  29. I just made, the flavor is the best keto bread I’ve made! It still feels spongy and wet, should I cook it longer? It was browning too fast so I turned it down to 350.

    • Hi Neb, Sorry just seeing this. You can always cover with foil and allow to cook a little longer. Hope it turned out yummy for you?

      • It did, it was wonderful! Next time I’ll try cooking on 350 so it cooks slower. I’m a jiffy cornbread kind of girl so I’ll probably add more sugar. This is a GAME CHANGER for me!

  30. As I was looking over your recipe you state to add to 3Tbls of sugar substitute, but your directions do not state when to add it, I went ahead and added it to the dry mix. I enjoyed the flavor but it came out more like cake, soft and spongy, not crumbly like corn bread. I don’t know if I should cook it longer, I pulled it out at 30 min as the top was getting browned.

    • Hi Steve, I’ll make sure to clarify when to add the sugar substitute but you were correct in adding it to the dry ingredient. The low carb flours will never act EXACTLY like traditional ones. That being said, the goal is to get as close as possible. I do believe that if what you want is a bit drier texture you could have covered the cornbread once it began to brown and allowed it to cook for an additional 10-15 minutes. Thanks for stopping by and sharing your comment.

  31. Laura Dammann

    This was to die for!! I added a teaspoon of corn extract. Made a non keto cornbread for the rest of my company, they all liked mine better !!

  32. Rasheda Vinson

    will it turn out right or what can I use if I don’t have sour cream

  33. I’m in heaven! I have lived in the South my entire life and pride myself on my southern cornbread making skills. However, I need to slash the carbs. Wow, is all I can say.

  34. what kind of butter salted or unsalted

  35. This turned out so good! I already had almond meal on hand and it gave the “grainiess” corn meal does. Great recipe! 5 stars!

  36. Gloria Sisneros

    Can I use almond flour? Is almond mill & almond flour different?

    • Hi Gloria, you can use almond flour instead of the almond meal without issue. Almond meal is a little coarser and therefore imitates cornmeal just a little better. But it can be made with almond flour too.

    • Shannon Morris

      Walmart almond flour is pretty coarse & about perfect for cornbread. Different brands have different definitions of finely ground

  37. My husband has been eating Keto for about a week and was craving bread. I tried this and it was excellent! I didn’t have any almond flour on hand so I used flax meal instead. It gave it a very pleasing nutty flavor. I can’t wait to try it again with the almond flour. Thanks for the great recipe!

  38. Rhiannon M Brown

    We’re new to the Keto lifestyle & I made this tonight for the 1st time to go with corned beef & cabbage for St. Patrick’s day! My edges started getting dark but the middle was still very giggly. I turned my oven down to 350 & covered it with foil per the comments & baked another 20 mins. Although done the middle was still a weird texture? My husband was pleasantly surprised & says it’s a keeper! I think next time I’ll bake it at 350 for a little longer?

  39. The article states the recipe consists of 5 ingredients and calls for a full cup of melted butter whereas the recipe above has more than 5 ingredients and a lot less butter.

    • Hi Ramon, Not sure what you are seeing but the recipe calls for 1 stick of butter which is 1/2 cup here in the states. It does NOT call for a full cup of butter.

      • Your article does say a full cup of butter. I used a find on page function and search the word butter. The word brother shows up 10 times on this page. Please see the paragraph which includes the 2nd time butter is mentioned

      • Hi Shannon, found it. I updated the writing portion of the post to reflect the 1/2 cup it calls for. The recipe card stated the correct amount. Thanks for pointing this out.

  40. Jed Jackson

    Does the cornbread need yellow food coloring to give it that cornbread color? I know almond meal is more brown when baked. Thanks

    • Hi Jed, I didn’t feel the need for it. I think it gets a nice yellow color naturally from the eggs in the recipe. However, it won’t hurt the recipe in any way if you add a drop of yellow dye.

  41. LOVED LOVED LOVED this recipe, I love cornbread and I’ve been making cornbread since I was 8 years old and not Jiffy (nothing against Jiffy). The only thing i added was 3/4 of cheddar cheese that I saw from another recipe, but I like all of your ingredients and I used the almond flour, next time I’ll try the Almond Meal. Thanks so much for sharing!!!

  42. At what point do you add in the sugar substitute?

  43. Xavier Stinson

    Love this recipe!
    It was a bit buttery for me. So next time I’ll use half of that. I didn’t have almond meal, so I used the last of my pre-keto cornmeal 🙂 and almond flour. Used truvia blend cause that’s all I have (don’t use it often). Turned out great. Quite surprised actually.
    Thanks for the recipe!

  44. Adriana Gutierrez

    I am dying to make cornbread waffle bowls. Hope to pick up a Dash Waffle Bowl Maker tomorrow. Fill with taco salad or chili!

    • That sounds amazing. Let me know if you decide to use the batter for waffle bowls.

      • Thanks for this awesome recipe! I was skeptical before trying, but then pleasantly surprised at how well this turned out. The first time I made it, I halved the recipe and replaced about 1.5 TBSP of the almond flour with yellow cornmeal and used about 1.5 TBSP of Pyure. I was able get 8 normal sized muffins. They were delicious, and my husband and kids thought so too. The next time I made this, I did 3/4 of the recipe. Again, I used about 1.5 TBSP of cornmeal and the same amount of Pyure. I baked it in an 8” square pan, which yielded 12 decent sized pieces. My kids preferred the sweeter muffins, but I thought they were both great. I will definitely be making this recipe again and again. I don’t feel the addition of the small amount of cornmeal I used significantly changed the carb content of the recipe, but I like that it added more color and texture and a little bit of corn flavor.

      • Hi Heidi, glad you enjoyed it and gave it your own twist with great results.

  45. Donna Strauser

    No sweetener needed for this southern girl! ??

  46. If you use the corn extract can you cut down on the butter?

  47. Tammie Lewis

    What’s your thoughts using this cornbread to make dressing? Thanksgiving is coming.

  48. In your recipe, in the 6th step, it says to add your butter to the pre-heated cast iron skillet. The recipe and all the commentary hadn’t mentioned pre-heating before, and I’ve never pre-heated my skillet for cornbread in the past, so I was just wondering if this was a typo or deliberate. Thanks!

    • Hi Joelle, this step is intentional it helps ensure that the bread has a nice crust. I updated the commentary to reflect this. Thanks for stopping by. I hope you love the “cornbread”.

  49. Hi, is it a moist corn bread? My corn bread came out pretty moist on the inside. I’m not sure what I did wrong. I will say that I added shredded cheddar cheese and turned some of the batter into waffles And it came it great. The corn bread I’ll try again in the morning.

  50. This is the BEST Keto cornbread recipe I’ve ever had! Hands down. It was so moist and even the texture reminded me of cornbread. After I put all of the wet ingredients together and it smelled like buttermilk, I knew it was going to be good. For those who don’t like sweet cornbread, only put 1 tbsp of sweetener in the dry mixture, instead of 3. It turns out perfect! I promise this is the BEST recipe. I’m going to try to make a small pan of dressing with it and see how it turns out. Thank you for posting this!

  51. Yulander (Yolanda) Stowe

    This ‘cornbread’ recipe was so good! I made it for a gathering…and my non-keto friends ate more than I did. LOL…one even asked for the recipe…I happily shared your website with her.
    I am making again today and will add the optional OOO cornbread drops…I will let you all know what I think.
    But, thank you for such a yummy original recipe!!!


  52. Do you know how to make keto stuffing for Thanksgiving?

  53. Hi Hilda
    Made this cornbread and was pleased, but too salty because I did not realize you used unsalted butter. So I plan to make it again with unsalted, but salted only contains 1/4 teaspoon of salt. If I found it too salty, should I cut salt to 3/4 in addition to using unsalted butter?
    Also, what are your thoughts on using one cup almond meal and one cup flax meal?
    Thank you in advance!

    • Hi Catherine, It’s pretty customary to bake with only unsalted butter so this would explain why you found it salty if you used salted butter. You should be fine with the listed amount. As far as using flax meal in place of some of the almond meal I highly discourage this. You will not get the same results. I am going to attach my article on Keto Baking Tips that should help shed some light.

  54. Pamela Caughman

    So glad to have found your recipe! I have made it a couple times (with slight variations) and it is great with soups and chili. Here in the south we don’t like our cornbread sweet, so I omitted the sweetener, and I hesitate to use a lot of whipping cream so I subbed Greek yogurt for both the sour cream and whipping cream and it was awesome! I’m about to make a double batch and let it dry out in advance to go in my Thanksgiving stuffing. Following you and look forward to trying more of your recipes!

  55. Patricia A Beasley

    Can you mix keto cornbread the day before and not bake until the next day?

  56. I didn’t have a cast iron skillet but worked great in a glass square pan! Very tasty! Been wanting a piece of cornbread the flavoring does make a difference. Great recipe

  57. I have made this twice. It is absolutely delicious I used 1 3/4. Cup almond flour and 1/4 cup cornmeal. (I don’t do keto, just watch my carbs) I also used 1/2 stick of melted butter in the batter. The first time i used the sour cream, but didnt have any tonight, so subbed greek yogurt and that seemed to work. I did not use the extract either time.. I realized when I ate the first piece from the second batch that I had used an almond flour that was a finer grind than the first time. I will make sure to use the more coarse flour next time or purchase the almond meal,

    I agree, the iron skillet is almost a must have. I am lucky – – I own 6 iron skillets and 2 iron griddles. All but 1 skillet and the small griddle are old family treasures , I use them all the time.

    • Hi Jo, It sounds like you are able to adapt the recipe to your needs perfectly. So glad to hear it’s one you are enjoying.

      • Still experimenting with this. I made a recipe and a half last night, set some batter aside and poured the rest in a sheet pan and when done cooled and cut into squares to use kind of like bread. I toast it in the toaster oven and make an ooen-faced sandwich. It is wonderful.

        Then, I took the batter I set aside and added a bit of finely chopped onion, put a generous amount of oil in the skillet and dropped silver-dollar size amounts and fried. They were amazing and even the next morning re-heated were delicious.

      • Love the idea Josie of frying the batter. Glad you are enjoying the recipe.

  58. I made the cornbread to have with some soup in preparation for a cold snowy night. I prepared my small cornbread skillet and then realized the batter wouldn’t all fit. We have recently discovered chaffles, so I poured some of the batter into my hot waffle maker. Oh my! That was a treat before dinner! We will make the cornbread again and make sure part of it makes a chsffle. Delicious!


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