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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! 

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.

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 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, but is also delicious with a ton of other dishes.

Here are a few of our favorite pairings for this cornbread:

For more ideas, you can check out our recipe index, or check out all of our main course recipes.

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 cream 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


Be sure to leave us a comment and a ★★★★★ review!
Keto Southern-Style Cornbread

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!

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!

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Nutrition Information
Yield 8 Serving Size 1 square
Amount Per Serving Calories 230Total Fat 23gCarbohydrates 2gProtein 5g

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Alejandra

Monday 25th of May 2020

I made it & it was delicious! Thanks for the recipe! I needed it for a casserole & it worked perfectly.

Logan Childress

Monday 25th of May 2020

Alejandra,

So glad you liked it!

Jeanene Strickland

Monday 13th of January 2020

I would like to make cornbread muffins using this recipe. How long should I bake them?

Logan Childress

Monday 13th of January 2020

Jeanene,

I don't know exactly, but I would think 15 minutes should do it. Check them with a fork to make sure it comes out clean.

Jeanene Strickland

Thursday 2nd of January 2020

I just made this and it was so good! I could have eaten the whole batch in one sitting! One of my new favorite recipes!

Logan Childress

Friday 3rd of January 2020

Jeanene,

So glad you liked it!

Bee

Thursday 5th of December 2019

I made this and it was the best keto bread I've had. Not too many eggs so it wasn't eggy. I would lessen the sweetener next time, because it tasted like a nice, moist cake. I was impressed. Thanks

Logan Childress

Sunday 8th of December 2019

Bee,

Glad you liked it!

Bernie

Wednesday 27th of November 2019

The 1st batch turned out very good but since then I've tried several more and they have come out very crumbly. I have used a almond flour labeled fine on the later batches other than that the mix is the same any recommendations?

Logan Childress

Wednesday 27th of November 2019

Bernie,

I'm not sure I know how to help... I could imagine the difference in the type of almond flour could do it. I always use the regular almond flour instead of fine, but I also wouldn't think it would make that much of a difference. Sorry, but I am stumped on this one.