November means that soup season is in full swing and the holidays are close behind! Fortunately, if you’ve been following a low carb, Keto or gluten free lifestyle, there are many delicious “comfort foods,” that you can still enjoy–roasted meats, succulent veggies and a wide variety of soups and chili are still all on the table. However, sometimes you may still find yourself wishing you had a bread-like side option. You know, something to dip in that fabulous beef stew, or enjoy alongside your pot roast (or even your Thanksgiving turkey!) If such a craving has brought you here, then you are sure to enjoy this recipe for Low Carb Southern Corn Bread!
Traditionally, Southern-style corn bread is baked in a cast iron skillet, and this recipe stays true to that ideal! Well-seasoned cast iron skillets are treasures to those of us in the South (sometimes passed throughout generations!) This low carb/gluten free recipe for Southern-style corn bread uses a blend of coconut and almond flours to achieve just the right consistency, and a bit of (all natural) granulated Monkfruit for just a little bit of sweetness! We hope you love it!
To make this corn bread, pre-heat your oven to 350 degrees and heat up your cast iron skillet on the stove top. Add 1 tablespoon of butter and swirl it around the skillet, allowing it to melt and coat the pan. (Once this is done, you can turn off the heat on the stove top.)
Next, grab a large class bowl and combine the almond flour, coconut flour, baking soda and Monkfruit sweetener (exact amounts in attached recipe, below). Mix well.
Once your dry ingredients are combined, it’s time to mix the wet ingredients. In a separate bowl, whisk together the heavy whipping cream, eggs, and the remaining 1/2 cup of butter (melted).
Now it’s time to stir the wet ingredients into the dry ingredients. Stir until just combined (so it doesn’t get overwhipped and tough).
Spoon your batter into the cast iron. I like to smooth the top of the batter out with a knife before baking.
Pop your cast iron into the pre-heated oven and bake until the top is a lovely, golden-brown color. This should take about 30 minutes!
Once your cornbread has cooled a little bit, slice it into pie-like pieces and enjoy it with veggies, meat and/or soups and chili! Personally, I love a slice of corn bread with a side of braised greens. Some people love to dip it in a glass of buttermilk! Others just slather mayonnaise or butter on top and call it a meal!
Do you plan to make this Low Carb Southern Corn Bread? What’s your favorite way to enjoy corn bread?
Low Carb? Keto? Gluten Free? This delicious, Southern -inspired low carb corn bread ticks all the boxes and can help you stay on track with your eating goals throughout the holidays!
1 ¼ cup almond flour
½ cup coconut flour
1 teaspoon baking soda
1 tablespoon granulated monkfruit sweetener
½ cup butter, melted (plus 1 Tbs for coating the cast iron skillet)
⅓ cup heavy cream
- Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 9 to 10 inch cast iron skillet over medium heat.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and sweetener.
- In another bowl, whisk together eggs and heavy cream. Slowly add the 1/2 cup of butter.
- Stir wet ingredients into the dry ingredients until just combined.
- Transfer batter to skillet and smooth the top.
- Bake for 30 minutes or until the cornbread is golden.