Better Than Bread Keto

Easy Keto Southern-Style Cornbread

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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! 

Easy Keto Southern-Style Cornbread

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
  • Eggs
  • 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!

Easy Keto Southern-Style Cornbread

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.

Enjoy!

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.

Easy Keto Southern-Style Cornbread

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!

 

Easy Keto Southern-Style Cornbread


Easy Keto Southern-Style Cornbread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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!

Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Mix all dry ingredients together with a whisk in a mixing bowl
  3. Then, thoroughly mix all of the wet ingredients into the dry ingredients
  4. Pour mixture into a 10" cast iron skillet
  5. Bake for 30 - 35 minutes or until top is a rich golden brown
  6. Use a fork or knife in the center to make sure the cornbread is baked through
  7. Remove from oven and melt butter on top, if you desire
  8. Let cool for approximately 5 minutes before cutting and serving
  9. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1 square
Amount Per Serving:Calories: 230 Total Fat: 23g Carbohydrates: 2g Protein: 5g

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Let us know how it turned out and how much you liked it in the comments! Ask any questions you may have there, too!


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21 Comments
  • David Vance
    says:

    Hey Logan,
    I too am from southwest Va. and both my grandmothers would slap me if they even thought I put sugar in my cornbread. Lol Ironically the first “sweet” cornbread I ever had (just one bite) was in South Carolina…go figure. Thanks for your passion…y’all

  • Melissa
    says:

    Just made this after having a craving for cornbread these past few days, and this recipe is SO good. It’s more cake like than a typical cornbread texture, but it works. I didn’t think I wanted sweet cornbread so used about half of the recommended amount of sweetener (I use Swerve) but will definitely add the full amount next time. I added One On One flavors Cornbread flavoring and it really set this off. I added probably 20 drops, but will add a little extra in the future as well as bake slightly longer than recommended. My oven may be off a little!

  • Heather
    says:

    Just made this….all.I hade was truvia for sweetner….but may I say it is by far one of the best keto breads I have found….Im actually gonna use tbe recipe and add blueberries as it is definitely a muffiny taste…either way DELICIOUS

  • Jackie
    says:

    I agree with Dina southern cornbread, where I’m from Texas and North Carolina, Virginia, does not have sugar. Sugar in cornbread is considered “Yankee bread”. Doesn’t cross my lips. So where are you from? I haven’t made this yet minus the sugar, but I’m thinking of some pureed baby corn to up the corn taste. Logan keep up the good work for us.

    • Logan Childress
      says:

      Jackie,

      I am from Southwest Virginia. Oddly enough, I grew up eating sweetened cornbread cooked by my family all the time. They are all originally from this region, so I knew no different. Sweet always seems to be a Southern thing (think sweet tea). However, in reading what has been posted and some other feedback, I guess I am wrong. SO, this is still delicious, with our without the sweetener, which might make up for my sweet cornbread history lesson shortcomings! 🙂

  • Dina
    says:

    I will disagree with your umbrella statement that sweet cornbread is a southern thing. My father was born and raised in Arkansas and was adamant that you never put sweetener of any kind in southern cornbread. He said that is how northerners made cornbread.

    Just my experience in my life…sweet cornbread, in my opinion, is too desserty to be a savory bread.

    • Logan Childress
      says:

      Heather,

      I suppose you can, but keep in mind that corn extract has carbs in it. It’s not an extract we have ever worked with before.

  • Barbara
    says:

    I don’t like sweet cornbread. Can I just leave the sweetener out? (Will it mess up the recipe, or is it just for flavor?)

    • Logan Childress
      says:

      Barbara,

      You can easily leave out the sweetener. It won’t mess up the recipe. As you thought, it’s just there to add the sweet flavor.

    • Logan Childress
      says:

      Leanne,

      If you bake it the same time at the same temperature, regardless of pan or skillet, the result should be about the same. Hope this helps!

    • Logan Childress
      says:

      Elizabeth,

      It is possible to use another sweetener, just be careful of any net carbs that might be lurking in it. We really don’t have any great suggestions, so just use whatever sweetener you like best!

    • Logan Childress
      says:

      Rich,

      Thank you for commenting! Using our exact ingredients, this recipe has 1.5 net carbs per serving/cornbread square.

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