Easy Keto Southern-Style Cornbread
Southern-style cornbread is a wonderful side that comes with a hint of sweetness. This keto southern-style cornbread version is sure not to disappoint!
WHAT IS SOUTHERN-STYLE CORNBREAD?
Cornbread is a popular bread in Southern cooking enjoyed by many people for its texture. Originally, cornbread was made by Native Americans, who loved to use corn maize (ground corn) in a variety of their dishes.
Cornmeal made its way into the hearts of Southerners because it was cheaper and easier to find than wheat flour.
This keto southern-style cornbread has the same texture and taste but is made with 100% keto and low-carb ingredients. No corn, sugar, or additives can be found here!
A SOUTHERN-STYLE CORNBREAD APOLOGY…
Over the lifespan of this recipe, I have learned I might owe a bit of a keto southern-style cornbread apology.
I have lived my entire life in the Southern US. We will just call it the South, for short. The region in which I live almost always serves its cornbread sweetened. Knowing no better, I considered this sweetened cornbread to be “southern-style.”
Since the posting of this recipe, several of our readers have pointed out that sweetened cornbread is actually not a Southern thing, but rather a Northern one. I even checked with our good friend Wendi over at Loaves and Dishes who specialized in anything and everything Southern cuisine.
Lo and behold… She agreed. Southern-style cornbread is not sweet while cornbread from other parts of the United States is sweetened.
So, my apology. I haven’t tasted any different locally, so I was uninformed.
KETO SOUTHERN-STYLE CORNBREAD INGREDIENTS
To make this delicious southern-style keto cornbread, you’ll need to grab the following ingredients.
- Almond flour
- Lakanto Golden Monkfruit Sweetener
- (use coupon code betterthanbreadketo for 20% off your order!)
- Butter, melted
- Heavy cream
- Baking powder
- Pink Himalayan salt
Once you have these, you’re ready to cook!
HOW TO MAKE SOUTHERN-STYLE CORNBREAD
Start by preheating your oven to 350°F. Mix all dry ingredients together with a whisk in a mixing bowl. Then, thoroughly mix all of the wet ingredients into the dry ingredients.
Pour mixture into a 10″ cast iron skillet or comparable baking dish. Bake for 30 – 35 minutes or until top is a nice rich golden brown. Use a fork or knife in the center to make sure the cornbread is baked through and not soggy or runny.
Remove from oven and melt butter on top, if you desire. Let cool for approximately 5 minutes before cutting into slices and serving.
CAN I USE COCONUT FLOUR INSTEAD OF ALMOND FLOUR?
Not for this recipe, no. Coconut flour is a much different flour than almond flour and must be dealt with differently. If nothing else, coconut flour would not give you the texture of cornbread you expect.
Unless you are a seasoned user of coconut flour (perhaps you are allergic to almonds or nut flours) we would highly recommend not trying to use it in this recipe.
HOW TO STORE CORNBREAD
Cornbread is very easily stored. In fact, it is probably one of the most easily stored and kept recipes we have on this website. Below are two ideas for you to easily keep your cornbread.
IN AN AIR-TIGHT CONTAINER
The first method that probably came to mind was storing keto cornbread in an airtight container. Simply slice the cornbread into serving size pieces and store in an air-tight container of your choice.
IN THE ORIGINAL BAKING CONTAINER
Possibly the easiest method is to simply leave the cornbread in the dish you cook it in. Using plastic wrap or aluminum foil, cover the top of the baking dish well and as tightly as you can. This will help to ensure as much of an air-tight seal as possible.
Refrigerating the cornbread is not necessary. Refer to the section below that discusses leaving your cornbread out at room temperature.
DO I HAVE TO BUTTER THE TOP?
You don’t have to add butter to the top, but it sure makes it delicious! Adding butter not only adds more yummy fats to the cornbread, but it also adds pure deliciousness to the taste.
Butter can also help moisten the cornbread should it end up too dry when it comes out of the oven. Read on below for more information about how to fix dry cornbread. Hint: you use butter!
WHAT TO DO IF YOUR CORNBREAD ISN’T DONE IN THE MIDDLE
If you check your cornbread to find it’s not quite done in the middle, simply leave it in the oven a few minutes longer.
Continue to bake in five-minute increments until a knife, fork, or toothpick comes out of the middle clean.
WHAT DOES CORNBREAD GO WITH?
Cornbread makes a great addition to soups especially but is also delicious with a ton of other dishes. It is even delicious by itself, and even more so if you add some of our keto-friendly strawberry jam!
WHAT TO DO IF YOUR CORNBREAD ENDS UP DRY
If your cornbread ends up dry after coming over the oven, there are a few easy solutions to make it moister.
First, take 1/4 cup of butter and melt it over the top of the cornbread while still in the baking dish. Let it soak in and then test a small amount to see if that helped.
If not, continue to do this until the bread becomes the desired level of moist. Of course, note that this will add some calories and fat to the cornbread, but at least fat is a good thing on keto!
The other option is to use a small amount (1 tbsp) of heavy cream and repeat the process as described above. It is best to have the cornbread warm or hot for this, as it will soak up the cream better. Poke small holes into the top of the cornbread and pour small amounts of crema inside.
CAN I MAKE THIS KETO SOUTHERN-STYLE CORNBREAD AHEAD OF TIME?
Sure! Making things ahead of time is an easy way to ensure they are ready when you need them. It also helps to cut down on the time commitment needed all at once preparing a meal.
Having said that, you will want to consult the sections on this page that discuss both storing cornbreads and leaving it out overnight.
CAN I LEAVE CORNBREAD OUT OVERNIGHT?
In fact, you can. Follow the information above for storing cornbread and you can leave it out overnight. Obviously, don’t want to leave it uncovered, so make sure to cover it before leaving it out!
- Preheat oven to 350°F
- Mix all dry ingredients together with a whisk in a mixing bowl
- Then, thoroughly mix all of the wet ingredients into the dry ingredients
- Pour mixture into a 10" cast iron skillet
- Bake for 30 - 35 minutes or until top is a rich golden brown
- Use a fork or knife in the center to make sure the cornbread is baked through
- Remove from oven and melt butter on top, if you desire
- Let cool for approximately 5 minutes before cutting and serving
Nutrition Information:Yield: 8 Serving Size: 1 square
Amount Per Serving:Calories: 230 Total Fat: 23g Carbohydrates: 2g Protein: 5g