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


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!


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.


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


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.



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.


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.


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.


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


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!


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.


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.


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.


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.


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!


  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
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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  1. Jeanene Strickland

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

    • Logan Childress


      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.

  2. Jeanene Strickland

    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!

  3. 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

  4. 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


      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.

  5. Hi, I guess I’m missing something. Does the almond flour take the place of corn meal? I’m kind of confused. What if I use a different brand of monk fruit sweetener? Thanks Elva

    • Logan Childress


      The almond flour is used in place of the corn meal, since corn meal is high in carbs. You can use whatever type of sweetener you would like.

  6. Danny Wooten

    Just used this recipe and added some chopped onions, bell peppers and 1/2 tsp black pepper, and used the batter to fry Mexican-style cornbread patties. Could not believe how good this was! Thanks!

  7. This was amazing! I used half and half because I cant do cream and it was still so good!

  8. Did any of these ‘Southernors’ stop to think that, corn itself, (being filled with plant SUGARS, is sweet?)- and that maybe (just maybe) sweetener added to ‘Yankee’ cornbread (where the corn doesn’t have as long a growing season, and only until recently couldn’t be counted on to become true ‘sweet corn’) might have been a nod to the superior culinary taste of true Southern cornbread?

    Now, I am a born and bred ‘Yankee’ – I admit it. But one who now lives and works in SW VA -and while I cannot yet stand ‘sweet tea’ nor ‘greens,’ I do like a sweet (or at least tasty) cornbread with butter on it, with our family’s chili recipe. (Horror of horrors, we even put honey on it!) So, now that it’s 2019, our family is going ‘keto’ and using up the beans, etc. in our house. So, I’m going to try this recipe with my last batch of ‘standard chili,’ as we no longer have ground corn in the house, due to the SUGAR/CARB content. I sure hope we like it. It would be nice to have something like this once in a while. But as to the ‘sweet’ vs. ‘non-sweet’ thing, as my friends here state: “Just sayin’ “. LOL

  9. 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

  10. 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!

  11. 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

  12. 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


      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! 🙂

  13. 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.

  14. Can corn extract be added to this recipe to give it more of a corn flavor?

    • Logan Childress


      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.

  15. What size pan is needed? Thank you!

  16. 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


      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.

  17. Do you have a temperature to bake it in a round pan in the oven? I don’t have a cast iron skillet.

    • Logan Childress


      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!

  18. Elizabeth Sikora

    Is it possible to use another sweetener? If so, what would you suggest?

    • Logan Childress


      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!

  19. what is the nutrition break down?

    • Logan Childress


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

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