Corn Bread On Keto: Is It Possible?

Cornbread is a delicious side dish, but is it keto-friendly? Unfortunately, traditional cornbread is not keto-friendly due to its high carbohydrate content. A typical serving of cornbread contains 19 grams of net carbs, which can quickly push someone over their daily carb limit on a keto diet. However, there is good news for cornbread lovers who want a healthier, low-carb option. Several recipes for keto cornbread are available that use alternatives like almond flour, coconut flour, or flaxseed meal to achieve a similar taste and texture without the carbs. These recipes allow people to enjoy the comforting goodness of cornbread while sticking to their keto diet. So, if you're craving cornbread but want to keep it keto, give these alternative recipes a try!

Keto cornbread recipe

Keto Cornbread

Ingredients:

• 1/2 cup of almond flour
• 1/4 cup of coconut flour
• 1/2 teaspoon of baking soda
• 1/4 cup of melted butter
• 1/3 cup of sweet corn extract
• 1/2 cup of unsweetened almond milk
• 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt)
• 1/2 teaspoon of baking powder
• 2 large eggs
• 1/4 cup of heavy cream

Optional fillings:

• Cheddar cheese
• Bacon
• Jalapeños
• Fresh herbs (chopped rosemary, thyme, or sage)
• Blackberries
• Garlic

Method:

• Preheat the oven to 325°F (165°C).
• In a medium bowl, mix together all of the ingredients, then add in any optional fillings.
• For an extra crunchy bottom, heat a tablespoon of butter in a 10" cast iron skillet over high heat.
• Pour the batter into the hot skillet and bake for 25-30 minutes.
• Cool for 5 minutes before cutting and serving.

Tips:

• This recipe can also be made in an 8x8 square baking dish or a muffin tin.
• If you want to make the cornbread cheesy, add 1/4 to 1/2 cup of shredded cheddar cheese.
• To make the cornbread spicy, add 1/4 cup of diced jalapeños.
• For a sweeter cornbread, add 3 to 4 tablespoons of powdered erythritol.

Cornbread without corn

Cornbread is a quick bread that is typically made with cornmeal, flour, butter, eggs, and milk. However, it is possible to make cornbread without corn by substituting other ingredients for the cornmeal. Here is a guide on how to make cornbread without corn:

Ingredients

You will need the following ingredients:

• Flour (all-purpose, almond, or coconut)
• Baking powder
• Salt
• Butter
• Milk (dairy or non-dairy)
• Eggs
• Sweetener (honey, maple syrup, or sugar)
• Optional mix-ins: jalapenos, cheese, bacon, blueberries

Instructions

• Preheat your oven to 350-400°F (180-200°C).
• Whisk together the dry ingredients (flour, baking powder, and salt) in a large bowl.
• In a separate bowl, whisk together the wet ingredients (milk, eggs, honey/maple syrup, and melted butter).
• If using mix-ins like jalapenos or cheese, chop or shred them and set aside.
• If using corn as a replacement for cornmeal, add the corn kernels to a food processor and chop until they are in small pieces.
• Combine the wet and dry mixtures, stirring until well combined.
• Add in your mix-ins (if using) and stir until combined.
• Grease a muffin pan or line it with muffin liners.
• Pour the batter into the prepared muffin pan and bake for 25-35 minutes, or until golden brown.
• Enjoy your cornbread! Serve warm with butter and an optional honey drizzle.

Variations

• Vegan No-Corn Cornbread: Use chickpea flour instead of almond or coconut flour. Combine with pumpkin puree, vegetable oil, and maple syrup. This version is vegan, gluten-free, and grain-free.
• No Cornmeal Cornbread: Use fresh corn kernels blended with milk and sour cream to deliver a good corn flavor without cornmeal. You can also add Cheddar, scallions, and crispy bacon.
• Paleo Cornbread: Use almond flour, coconut flour, ghee or grass-fed butter, coconut oil, honey or maple syrup, and unsweetened almond milk or coconut milk. For a Bacon Jalapeno variation, add diced bacon and jalapenos. For a Blueberry variation, add fresh or frozen blueberries.

Almond flour as a substitute for cornmeal

Almond flour is a great substitute for cornmeal, especially if you're looking for a finer texture. It also adds a slightly nutty flavour to the food item it is used in, which is great if you like almonds and want to add a slightly different flavour to a baked good without changing the ingredient list too much.

Almond flour is gluten-free, grain-free, and high in protein and unsaturated fat, making it a good cornmeal substitute for people following low-carb, keto, or paleo diets. It contributes a mild sweetness and works well in almost any cornmeal substitute recipe, including pizza crusts, breads, cookies, and fried foods.

However, almond flour is one of the more expensive cornmeal substitutes, and the growing requirements for almond trees can put a strain on the environment.

How to make cornbread in a cast-iron skillet

Cornbread is a wonderfully versatile dish, perfect as a side or snack, and can be served sweet or savoury. It is a great dish to make in a cast-iron skillet, as the skillet gives the bread a golden crust and crispy edges.

Ingredients

• Butter
• Cornmeal
• Flour
• Baking soda
• Baking powder
• Salt
• Sugar (optional)
• Buttermilk
• Eggs

Method

• Preheat your oven to between 375°F and 450°F. Place your cast-iron skillet inside to heat up while you prepare the batter.
• In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, salt, and sugar.
• In a separate bowl, whisk together the buttermilk and eggs.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• Carefully remove the hot skillet from the oven. Add the remaining butter to the skillet and tilt to coat the bottom and sides.
• Pour the batter into the hot skillet. Listen for the sizzle—this means you're going to get crispy edges!
• Place the skillet in the centre of the oven and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 10-15 minutes before serving.

Tips

• If you don't have buttermilk, you can add a splash of white vinegar to regular milk.
• For a sweeter cornbread, add 2 teaspoons of sugar to the dry ingredients.
• For a crispier crust, heat the skillet on the stovetop before pouring in the batter.

Storing and reheating cornbread

Storing Cornbread:

Cornbread can be stored at room temperature for 1-2 days or in the refrigerator for up to a week. For longer storage, it can be frozen for 2-3 months. When storing cornbread, it is important to wrap it tightly or place it in an airtight container to retain moisture and freshness.

Reheating Cornbread:

There are multiple methods to reheat cornbread, each with its own advantages:

• Oven Method: Preheat the oven to 350°F (175°C). Let the cornbread come to room temperature if refrigerated. Brush butter on top of the cornbread and wrap it in aluminium foil. Place it in the oven for 10-15 minutes, or until it feels warm in the centre.
• Toaster Oven Method: Preheat the toaster oven to a lower temperature of 325°F (165°C). Place the cornbread directly on the rack and heat for about 8-12 minutes. Keep an eye on it to prevent over-browning.
• Skillet Method: Heat a skillet, preferably cast iron, on medium-low heat. Add butter or oil, and then place the cornbread slices in the skillet, ensuring they are not overcrowded. Cover the skillet and heat for about 5-7 minutes, or until the bottom is slightly crispy and the centre is warm.
• Air Fryer Method: Preheat the air fryer to 320°F (160°C). Let the cornbread come to room temperature and place the slices in a single layer in the air fryer basket. Reheat for about 3-4 minutes, checking occasionally to prevent over-drying.
• Microwave Method: Use a microwave-safe plate and cover the cornbread with a damp paper towel. Start by microwaving for 20 seconds and then continue in 10-second intervals until warmed through, being careful not to overheat.

Frequently asked questions