All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Cheesy Keto Skillet Bread

Keto bread recipes don’t get much better than this cheesy skillet bread, with its wonderfully crisp crust of cheddar cheese. This gluten-free skillet bread is perfect to serve with soups and stews, and makes the BEST low carb Thanksgiving stuffing! Check out my new how-to video.

 

A slice of keto skillet bread with butter melting on top

This tender skillet bread might just be my favorite keto bread recipe. And it’s not just me! It’s a fan favorite and goes with everything! Try it with some Keto Soups and Stews for the perfect comfort food.

I approach skillet recipes that are baked in the oven with some trepidation, because it’s almost inevitable that someone will try to pick up the hot skillet with their bare hands. I remember in vivid detail my husband wrapping his hand around the handle of skillet I had removed from the oven only a few minutes before.

It was one of those slow motion moments, where I could see him reaching for it and I couldn’t get the words out of my mouth fast enough to stop him. The single syllable “No” never seemed like such an intricate word in that millisecond of time, as my tongue and mouth tried to form it in advance of the huge mistake he was about to make.

I didn’t manage it and he burned the palm of his hand quite badly. It blistered mightily and was painful for days. That was over 10 years ago and I have the whole scenario imprinted on my brain.  I’ve now learned to leave the oven mitt ON the handle of the skillet once it’s removed from the oven, if only as warning to the unsuspecting soul who is simply trying to help get dinner on the table.

How To Make Low Carb Skillet Bread

Third degree burns aside, this cheesy skillet bread is my new go-to low carb quick bread recipe. It’s savoury, easy to make and every single member of my family loves it.  The inspiration  for this keto bread recipe started with one for skillet cornbread that I used to make on occasion.

Cornbread may be gluten-free, but it is not even remotely low carb, and I was wondering if I could come up with a savoury skillet bread that would bake up in a similar fashion. It was pure gut feeling on this one, trying to get a consistency that I thought would work. I was actually worried that if I made it too moist, I would end up with a center that wouldn’t cook through.

cheesy keto skillet bread baked into a cast iron pan

Thankfully, my fears were groundless. The keto bread recipe worked! The skillet bread baked up beautifully, and pouring the batter into a hot buttered skillet meant that it had a crispy browned crust.

It was a perfect accompaniment to soup for dinner. I actually wasn’t going to post it right away but it suddenly occurred to me that it’s a perfect Thanksgiving side dish, and as I haven’t really put up many Thanksgiving recipes this year, it was time to make amends. So I made it a second time to get photos and it paired it with my low carb fish chowder.  And I am already planning to make it again on Christmas Eve.

a slice of low carb gluten free-skillet bread topped with butter

How to Make Low Carb Thanksgiving Stuffing

I have turned this easy keto bread recipe into Thanksgiving stuffing numerous times and it always gets rave reviews. The trick is to dry the bread out very well in your oven the day before. Then proceed with the usual stuffing ingredients and bake. I really like to turn it into this low carb Spicy Cheddar and Sausage Stuffing. 

Many people have made this same recipe and loved it. One reader showed me photos from her Thanksgiving dinner which included my low carb stuffing as well as a conventional one. The only one that was all gone was mine!

casserole dish full of low carb stuffing

More Low Carb Skillet Recipes to Try:

4.83 from 29 votes
Easy Keto Bread Recipe
Print
Cheesy Skillet Bread
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins
 

Easy low carb skillet bread with a wonderful crust of cheddar cheese. This keto bread recipe is perfect with soups and stews, and makes the BEST low carb Thanksgiving stuffing!

Course: Side Dish
Cuisine: Bread
Keyword: keto bread, skillet bread
Servings: 10
Calories: 357 kcal
Ingredients
  • 1 tbsp butter for the skillet
  • 2 cups almond flour
  • 1/2 cup flax seed meal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 & 1/2 cups shredded Cheddar cheese divided
  • 3 large eggs lightly beaen
  • 1/2 cup butter melted
  • 3/4 cup almond milk
Instructions
  1. Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.
  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.
  3. Stir in the eggs, melted butter and almond milk until thoroughly combined.
  4. Remove hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides.
  5. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.
  6. Bake 16 to 20 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.
  7. Remove and let cool 15 minutes.
Recipe Notes

Serves 10. Each serving has 7.2 g of carbs and 4 g of fiber. Total NET CARBS = 3.2 g.

Nutrition Facts
Cheesy Skillet Bread
Amount Per Serving (1 slice (1/10th of bread))
Calories 357 Calories from Fat 276
% Daily Value*
Fat 30.63g47%
Carbohydrates 7.9g3%
Fiber 4.77g19%
Protein 12.48g25%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

    • Is there something I can substitute for the almond flour and milk that will keep the recipe low carb? My son has an allergy to all nuts

      Reply

      • You can try using sunflower seed flour and water. Do keep in mind that sunflower seeds can turn green in baking so you need to offset this with a tbsp or two of acid, like apple cider vinegar.

        Reply

      • I see this is a very old post so not sure if anyone will even see my post but I just tried this recipe today. I didn’t have a cast iron skillet so I decided to use what I had–an Anchor Hocking glass 9×9 pan. I had to go about 5-8 minutes longer in the oven but the center set up and the cheese browned. I waited 15 mins and had a piece but I was disappointed as it was way more doughy than I had hoped. Not very airy like bread at all. I surmised that I should have used a cast iron skillet so because I really wanted to have bread that my husband and I could eat for Thanksgiving, I decided to go get a cast iron 10 inch skillet. Made the whole recipe over again and it really didn’t work much better. I guess it is SLIGHTLY less doughy but just wondering if there’s something I missed that caused it to be doughy or is that what it’s supposed to be like?

        Reply

          • I don’t have a decent cast iron skillet either so I used a regular oven safe skillet. The edges cooked through but the middle was still doughy so I put it in for ten more minutes and it still seems raw in the middle. Did I do something wrong?

          • If it seems raw, it needs more time. Your oven may run cold. It is supposed to be a very moist bread but it shouldn’t seem raw.

        • Put it back in the oven and bake a bit longer to give the center time to finish cooking. Next time make a well in the center of the dough so the center cooks evenly with the outer parts

          Reply


        • I used to work in a gourmet cookware store so I’m basing this response on what I know of cookware and also my experience with this recipe…
          Cast iron will heat up slowly and retain the heat so heating the pan first is helpful, especially if you want a crust on the bottom and sides. once the batter is in the pan, it’s already cooking, but the temperature of the pan is dropping (that’s going to be ALL pans). knowing it would take a little extra time for the pan to heat back up, I cooked my bread for the full 20 minutes, then let it sit on a trivet for a good 20 minutes before cutting into it. during this time, the bread is still cooking. I suspect it will be even better tomorrow once it’s done cooling (I made the recipe for my Thanksgiving stuffing), but when I cut out and tried a thin slice, it was moist in the center, but fully cooked and it was flavorful. if you used/are using a different kind of pan, read on…
          My guess is you (Janice Dorsey) did not heat up the glass pan in the 425 degree oven with butter or if you did, it was not very long. Glass and crockery/stoneware also heat up slowly like cast iron and retain their heat, BUT if you pout cold batter into a hot pan you’re going to crack it! So I advise NOT using this kind of cookware for this recipe. An 8″ cakepan would be better, you’d probably have to cover it with aluminum foil for a bit and cook longer so it cooks through and the top cheese doesn’t burn, but it’s a better option since you can get the pan hot and not hurt it…if you’re using glass/stoneware, then you would have to grease the pan and cook longer because it will take a while for the pan to heat up and really start cooking the bread. Like cast iron, it will also continue to cook after it’s out of the oven…
          Lastly, an “overproof skillet” as the recipe calls for…a skillet is the same as a frypan in shape, just a different name. They can vary in material. For instance, I used a cast iron skillet for this recipe, but I could have chosen either my aluminum/ss frypan or my carbon steel/copper frypan. Both of these pans are ovenproof, but they are different in the way they conduct and distribute heat (how fast/slow they heat up and spread the heat around). For oven use, you don’t have to worry about the second part, but the heat up/cool down part will affect your finished product. If I had used either of these pans instead of cast iron, I probably would have cooked the bread for less time (the aluminum less than the carbon steel, but only by a minute or two) and had a similar result…why use the cast iron then? Because of the nature of cast iron, it will help create that wonderful crust when you start with a hot pan and a nice even consistency and thickness throughout the rest.

          Phew! That was long, but I hope it helped someone here to understand a little about how and why the pan you choose will affect your end product (seriously, just look at a boxed brownie recipe sometime. There is a different cooking time for glass vs metal pans)… Happy Thanksgiving!!

          Reply


    • Just made this bread and cubed as a practice for my family Thanksgiving stuffing.
      Baked skillet bread as directed and cubed for stuffing. Added salt, pepper, onion powder and dried sage. Turned out better than hoped for. Tomorrow will use in a practice run in my famous sausage leek stuffing. Thank you for sharing such a terrific recipe for those of us who are watching carbs and gluten. I am so excited about this and have shared with many friends. I believe it will be perfect for my stuffing. Thank you!

      Reply

    • Just make sure it’s oven proof! We do have a cast-iron skillet but it’s huge, so I don’t use it for this kind of thing.

      Reply

      • I did use my huge third-generation iron skillet and kept an eye on the bread so it wouldn’t cook too fast. Sixteen minutes nailed it. Makes this southern girl’s heart sing! Thank you Carolyn! You’re a genius.

        Reply

        • I’d say 175 or 200, no higher, for a few hours. How about you try it and let me know how it works, because I haven’t gotten around to making mine yet! 😉

          Reply

          • Baked the bread about an hour ago and its delish!!! Now its cubed and has been sitting in the oven at 200 degree’s for about 45 min so far. I am just patiently waiting so I can make the rest of the stuffing tonight so I have almost two days for it to soak everything up. I am very excited! I will let you know how it turns out! 🙂

          • I made my bread last night and will dry it out this morning. Be sure to let me know how yours turns out! I hope it turns out well, I think the flavours are perfect for stuffing.

          • It worked perfectly! I had to turn up the oven to 350 because it was taking too long but I just finished making the Parmesan, sausage, artichoke stuffing with this bread and oh my god is it good! Thanks for the great idea!

          • Awesome! My bread dried out nicely at 175 for about 3 hours so I am psyched to put it all together tomorrow.

  5. HA HA! I did that on Friday! Because I’m a moron. I took the skillet out of the oven with an oven mitt, put it on the countertop, and then not even 2 minutes later, returned to the skillet to move it and grabbed the handle with my bare hand. I mean, it’s one thing if you grab it after someone else has removed it from the oven, but *I* was the one who did it–there’s really no excuse for that.

    Anyway! This looks spectacular. You had me at cheesy.

    Reply

    • Ha ha ha… did this too with a fritatta…. felt like a real dumb arse ….. rookie mistake #1…. looking forward to trying this bread 🙂 Thanks for the recipe

      Reply

      • The bread looks delicious! After my husband burned his hand on our iron skillet I bought a Silicone Hot Handle Holder and always put it on the handle as soon as the skillet comes out of the oven. I store it on the skillet in the cabinet so I won’t forget it.

        Reply

  9. Definitely going to make this this week. I only use unsweetened almond milk – should I compensate with a sweetener at all? And I’ll probably add back the bacon and jalepenos because I love both. What do you think about bacon grease in the pan instead of butter?

    Reply

  12. This was excellent. It turned out light and fluffy on the inside, crisp and salty and cheesy on the outside, especially on the edges touching the skillet. My children loved it. My three year-old already understands that refined carbs are unhealthy but tasty, so his highest compliment is what he gave this bread for dinner tonight: “It’s so, so carby!”

    BTW, I’m making your pumpkin parfaits and chipotle lime cranberry sauce for Thanksgiving. Can’t wait.

    Reply

  15. I’m chuckling. Last night I reheated something in a cast iron skillet in the oven, set it out on the stovetop and went about getting the rest of supper ready for everyone to dig in. Although I’d warned everyone else that it’d just come out of the oven and to be careful… Somehow I ended up with a fantastic burn on my lower palm from its handle.

    Reply

    • Chuckling…and perhaps crying at the same time? Those skillets need handles that burn red or something to let us know not to touch!

      Reply

      • Kitchen miracle: White vinegar. If you burn yourself, imediately pour some vinegar on it and it will help to keep the burn from blistering. It actually works. If the burn is bad, soak a papertowel with the vinegar and keep on the burn.

        Reply

  18. I love this recipe Carolyn. It looks so comforting.

    I bought a cast iron skillet handle cover for mine. I found them in a small Mennonite village we frequent in summer. They work great cuz we all do the same thing. It’s so easy to reach out and grab the handle.

    Reply

  21. This looks just great, and I’d love to try it. Just one little problem: anything salty I ever baked from almond flour has a strong marzipan-taste. Any almond flour I could get here in Germany (and there are many different options) is great for sweet things, but salty things made from it taste really weird. Is there a trick or an ingredient to get rid of this marzipan-flavour?

    Reply

    • Wow. That never happens to me at all. Is the almond flour sweetened? You know what I suggest for this recipe? Get a bag of almonds and grind them up as finely as you can yourself (without making them almond butter!). This recipe doesn’t require a fine texture, so that should would fairly well.

      Reply

      • No, it’s not sweetened. All nut flours here are “cold pressed” without adding anything. We can also buy ground almonds, which are regularly used for cookies. I used them already once for a bread, and you are right -there is no marzipan-taste. But the amount of calories is extreme: 100 grams of ground almonds = 650 calories, 100 grams of almond flour = 250 calories. You see, it makes a big difference, and I could use it once in a while, but I don’t want to use it for any bread, pizza and whatever salty stuff. So I hoped, there is a trick, since you use almond flour a lot.

        So what could be the secret of American almond flour? 🙂

        Reply

        • The secret to American almond flour, I think, is that it’s not pressed at all. It’s just really, REALLY finely ground almonds. I’m not someone who worries about calories…the more filling the item, the less of it you eat. I suspect your “almond flour” in Europe has had much of the fat pressed out of it. Which is why it’s light on calories. And, in my humble opinion, light on healthy fats and nutrients!

          Reply

  22. Ok, now I understand. When you write “almond flour” you mean ground almonds. Here this is two different things. Ground almonds are sold in every supermarket in little 100 grams portions. It’s rather fluffy and everyone uses it for cookies. Almond flour is difficult to get. Usually you find it in shops with organic food or in health food stores. It’s as heavy as regular flour and looks about the same. Since it’s cold pressed, there is only 10-12% fat left, but – according to what they say – the flour still includes all essential fatty acids and nutrients.
    Since I tend to eat too much, when I really like the taste (no matter if it’s filling), I need to keep an eye on the total amount of calories.

    I guess a compromise will do: ground almonds for salty things and almond flour for sweet things.

    Thanks a lot for your help. I’m still amazed about all those wonderful recipes and tried already quite a few (transforming all those “cups” into grams is not so easy though 😉 ).

    Reply

  24. Looks yummy. But, unfortunately I don’t have a regular sized oven– just a stand-alone convection oven that wouldn’t remotely hold my cast iron skillet. Do you have any idea how to pull this off with different equipment that could fit in my oven?

    Reply

    • Do you have an 8 inch round cake pan? That would work. Do the same thing with the butter, melting it in the pan, and be sure to swish it around so it goes up the sides before you add the batter. Then watch it a little more closely…it may cook a bit faster or slower, I am not sure.

      Reply

      • I was wanting to make this last night, but not wanting to spend $60 on a new cast iron skillet (My skillets aren’t oven safe, and if I’m going to buy an oven safe one, I’m stubborn, it will be cast iron.) So glad you think the cake pan will work Carolyn, that’s what I was considering using. Best of all- NO HANDLES! 😉

        Reply

        • Yeah, I don’t like to buy special equipment either, unless I know I will use it a lot. Keep your eye on the bread, it may bake more quickly in a thinner pan like this.

          Reply

      • I do have a cake pan, but then you have to be really careful heating it up on the stove to melt the butter– without a handle at all. I’ll try it. Thanks.

        Reply

        • Hi Marcia…you don’t heat any of it on the stove, it’s all done in the oven. So you don’t need to worry about that! 🙂

          Reply

  25. This was A-M-A-Z-I-N-G! I made it for brekkie, and ate it alongside some chicken sausages! I did use einkorn flour instead of flax, and also subbed heavy cream for the almond milk! So, so, good! Can’t express that enough. Made it in our medium cast iron!

    Reply

  26. Waaaahhhhh!! My husband and son didn’t like it. I baked mine in a cast iron skillet. It didn’t look done in the center so I baked it about 7 minutes longer. Still kind of mushy in the center. I had a piece for breakfast this morning and warmed it in the microwave and I liked it. I did put it in myfitnesspal and was shocked at the calorie coune which is about 325 calories fo 1/10 and I had alittle more than that. I try to eat low carb and low sugar, but I do like to track what I eat in myfitnesspal and I still can’t let go of the “calories in calories out” philosophy to lose weight. Its scary to eat stuff with this much fat and calories. I’ll keep trying to have an open mind though. You have so many great recipes that I want to try.

    Reply

    • Hi Pattie…I think your oven temp might be off, if it took that long to cook…next time, I’d up the temp by 25 degrees or so. Sorry your husband and son didn’t like it.

      I know that most of my recipes are extremely high fat and high calorie…but it keeps you satiated for longer than other things and if you can find your way to stick with it, you will lose weight. I never started low carb to lose weight, only to control my blood sugar, but I am amazed by the changes in my body. Far more muscle and less fat, and given the amount of fat I eat, it’s amazing! And I don’t lift weights or anything, I only run, but I am more toned all over. That’s a lot of the reason I don’t give any info but carbs…I think we focus too much on the other numbers and it can derail our diet. 🙂

      Reply

  27. Just a hint on avoiding burns from a hot skillet handle. You can buy pan handle holders (like pot holders, but designed to slip onto and cover a pan handle) and leave it on while the pan is cooling. Alternatively, drape a dry dish towel over the handle for safety and/or a visual reminder.

    Reply

    • Yes! My silicone handle sleeve has saved countless burns. I store it on my cast iron skillet handle, take it off for cooking, and place it back on the handle immediately after removing from the oven – before I take off my oven mitts.

      Reply

  28. I found this recipe on Pinterest and it is amazing!!! I’ve cooked it twice. Once just like your recipe and then last night I made it and added taco meat. All I can say is OMG, it was delicious!!!!

    Reply

  29. I have made this twice, once as written and once “tweaked” a little. My tweaks were: —made in 12″ skillet with 2 T butter for a thinner bread
    -add 1/4 c unflavored whey protein to firm it up
    -1 cup of Parmesan cheese in the bread and 1/2 c cheddar/monterrey jack on top
    All were successful. Next time, add chopped jalapenos for a Mexican twist.

    Reply

  30. Can you freeze the bread? I know myself, if I like it and it’s not put away securely after had some, I’ll be eating way too much of it!

    Reply

      • I’m a single female and live alone. (I like it that way. Doesn’t mean I don’t date! 😉😉) I’ve made several skillet cornbreads using a cast iron skillet. I think that’s a must! Back to being single…after baking it’s way too much for a single person. I divide it into quarters. Wrap each quarter in Saran Wrap then foil and put them in the freezer. Take them out of the freezer as I need or want to eat it. Toast it in my toaster oven and slather with butter! Mmmm mmmm mm!

        Reply

  32. Just tried this recipe and used coconut oil instead of butter and it looks and tastes declicious. Can’t wait to try other low carb recipes. God bless!

    Reply

  33. Another great recipe….this went great with my pot of vegie/beef soup! This is so much better than any of the other almond flour bread recipes around!!!!! This will be so versatile, you can add just about anything, you could go sweet or savory. And it is easy easy to make. Thanks again~Lisa

    Reply

  34. I modified it (due to limited ingredients) and it turned out great. I used 1 cup hazlenut flour and 1 cup homemade Atkins (I think it was almond flour and soy flour mixed), and used whipping cream (since my almond coconut milk went into soup). Texture very much like oven cornbread. I think if I made this for company, I might even add a very small amount of creamed corn.

    Reply

  36. Made this today. It was wonderful. I made half a recipe in case I didn’t like it. I used the amount of baking powder called for, but I used buttermilk and 1/4 tsp of soda instead of the almond milk. It was really good. Will definitely make this again.

    Reply

  37. Made this today. It was wonderful. I made half a recipe in case I didn’t like it. I used the amount of baking powder called for, but I used buttermilk and 1/4 tsp of soda instead of the almond milk. It was really good. I’m a southern girl and we like our buttermilk. Will definitely make this again.

    Reply

  38. Just wanted to let everyone know that it still turns out if you accidentally put twice the amount of melted butter in! Oops! I’m still not used to measuring butter in terms of ‘cups’ (I’m a ‘tablespoons’ girls), but those pesky–wonderfully pesky–Kerrygold bars threw me off again! haha Next time I think I’ll add some garlic powder or a little bit of cayenne.

    Reply

  39. I just baked this in order to make your stuffing recipe and it is incredible! I want to eat it instead of cubing it and drying it out in the oven! I try lots of low carb recipes from the internet and yours are consistently my favorites. Thank you so much for making eating healthy very tasty!

    Reply

  40. Just made a batch to make into stuffing and….you guessed it, burned my hand on the pan. Ha! That’s what I get for too much multi-tasking. Delicious though. I can’t believe how much it tastes like southern cornbread.

    Reply

  41. You inspire me!!! Thank you so much for all your wonderful contributions. I love cooking and following your blog keeps it exciting! I am making your skillet bread and tweaking it to see if I can get a “cornbread” dressing. So far so good. At least it smells yummy! I love this cheesy skillet bread. It is just the right touch with any meal. Happy Thanksgiving!

    Reply

    • It really is wonderful skillet bread. I can’t wait to try the final dressing tomorrow. I love your blog and your amazing creative recipes. My husband and I converted to a low-carb diet since traditional low-fat diets just made us miserable and didn’t work for us. Your website has been an amazing beacon in the dark. Just when I thought I had to give up delicious baked goods forever, I found your blog. And every recipe is fantastic. I can’t thank you enough!

      Reply

      • Thanks, Amanda. And what does it say about me that I read it as “bacon in the dark”. Um, maybe I am obsessed with bacon!??

        Reply

    • What tweaks did you make and how did your dressing turn out? I see a lot of comments abit stuffing but I want to make dressing too.

      Reply

  42. I couldnt wait to make this and told all my friends! I had to change it due to not having the exact ingredients on hand but I got close. I had to use coconut instead of almond flour and heavy cream instead of almont milk. Now this made it more like a thick dough and there would be no pouring it into a pan. Not wanting dry bread I added about a cup of chicken broth until it was more like normal cornbread batter maybe a little thicker. Spread it out in my hot skillet and dashed salt pepper and Texas Pete on top before adding the cheese on the top. I cooked at 425 for around 25 minutes and it was perfect. Like real bread! I loved it amd so did my new to low carb husband. Thank you!!!!!

    Reply

  44. Hello,
    I made your pan bread today. Although the flavour was a huge hit – it came out very crumbly and fell apart when it was cut. Any ideas of what might cause this texture problem?
    thanks, Liz

    Reply

  45. I made this last night in my cornbread cast iron pan. It was wonderful! I am so glad to have found a recipe for what I think tastes a whole lot like cornbread. I didn’t have almond milk so I did use cream and water with some apple cider vinegar to make a buttermilk taste. Fantastic. Thank you!

    Reply

  46. Your recipe sounds great!! However, I don’t have an oven-proof skillet. Do you know if I could use a 9-inch pyrex glass pie plate instead? And have you tried this recipe using other cheeses, such as gruyere, mozzarella, etc?

    Reply

    • I think it would be fine in a glass dish – the baking time may change a little so use your judgement for doneness. And I am sure it would be fab with other cheeses!

      Reply

      • I made this yesterday with a glass dish and it worked perfectly!! I just baked if for about 7 minutes longer. The consistency was great, sort of like cornbread. I loved it but my boyfriend said it wasn’t cheesy enough, I might try adding more cheese next time.

        Reply

  47. I made this and it was delicious. It tasted even better the next day 🙂 Real cornbread texture. Great taste (not cheesy enough for me 🙂 ). I bought some corn flavor extract to try (my aunt used to make it with creamed corn). Took some to a friend who refrigerated it for a day or two, then called me and said “the bread? It was delicious. When are you going to make some more?!” I told her I would giver her the recipe AND the link. Another winner Carolyn. Thank you.

    Reply

  48. Hi. My daughter is allergic to nuts. If I used flax meal and coconut flour and/or oat flour what would my measurements be?
    Hope you can help.
    Candi

    Reply

    • I really can’t say for sure, because I haven’t tried it myself with coconut flour. It’s a very different beast and I think it won’t bake up very well in this format. You could do 2/3 cup coconut flour but you are going to need to increase the eggs, probably to 5 at least. I’d say that a better suggestion is to do something like ground sunflower seeds for the almond flour.

      Reply

  49. I just made the bread this evening. I am new to low carb/gluten free. It was better than expected. I am going to use the rest for the sausage stuffing tomorrow. How can I find out the complete nutritional information for both the Cheesy skillet bread and the Spicy cheddar and sausage stuffing?
    Thanks

    Reply

    • I think you might have to enter the ingredients for the skillet bread into an online nutritional calculator like My Fitness Pal. I used to do these calculations by hand for the carbs. I now have software but no time to go back to old recipes to fix it! Thanks!

      Reply

  51. I make this fairly often now, sometimes in a skillet, and sometimes in a muffin pan. Either way, this is a lovely bread-like accompaniment to dinner or lunch. Today, at this moment, with my lunch, I am enjoying a slice of skillet bread split in two and toasted, with butter, a bit of dijon mustard, and a slice of cheddar! It’s about as close to a toasted cheese sandwich as possible in an office kitchenette.

    Reply

  52. Just a note about burns…I found an awesome way to “heal” that wound in about 6 hours!
    I also burned my hand and I am a massage therapist so I would be out of work until it healed. I researched on the internet and found that if you wet the burn right after (run under cool water) then pour table salt and wrap it with the salt on it, the burn will NOT blister and will be completely gone in 6 hours! The only thing that was left was a white spot on my hand and it eventually peeled off. Absolutely NO PAIN!!!!

    Reply

  53. LOVED this! It was very moist, but delish. May bake a bit longer, Added some carmelized onions. Next day, still moist, so sliced and broiled it on each side, then let the pan sit in oven to dry it a bit. OH MY! Like savory biscotti! Making again for a snack. May try it cold with a bruschetta topping. Also trying a sweet version with cinnamon. Love it as bread or biscotti. Definite keeper!

    Reply

  54. I can relate to your story because I’ve done and do the same thing, I just baked some pumpkin rice pudding ( posted on my blog) in a skillet in the oven, took it out, and 1 minute later decided to move it! OUCH! You really do gotta be careful,. I love this low carb bread recipe. I’ve just about given up eating bread, but this is low carb enough to try. Pinning it for Thanksgiving. ( Found you on Pinterest)

    Reply

  56. Made this tonight – wow fantastic! It was crispy but soft yummmm! Thanks for all the suggestions above and all your inspiring recipes.
    I plan to make this without the cheese, allow it to dry out and use it as breadcrumbs, my children have missed breaded fish.

    Reply

  58. Hi!! Does anyone know if this bread freezes well? I just made this for stuffing (I’m cooking my Thanksgiving dinner today) Unfortunately, I didn’t follow the stuffing directions on this bread and hoping what I just made today will hold up in my stuffing. So far though, I found that this bread tastes really good!

    Reply

  60. Made this over the Xmas period and had to make a second batch – the first batch didn’t even make it to the table! Fantastic alternative to garlic bread, although may even add this next time. Just a thought…..I have been looking for a savoury pie topping with a texture similar to a suet crust……do you think this could be adapted?

    Reply

  62. Thanks for posting this recipe. I’m trying to figure out whether I made an error when cooking it, though. Your recipe says to “pour the batter”. First, when I combined all the ingredients, I did not have a pourable batter. It was very dry and clumpy. Is the consistency supposed to be like dough or more like a pancake batter? It’s entirely possible I just messed up, but I wanted to confirm before I try it again. The flavor was great, but the end result was brutally dry.

    Thanks again!

    Reply

    • “Pour” may be a “poor” choice of words. It’s thick, but not like dough, more like between batter and dough. You typically have to spread it in the pan. But it should not be “brutally dry”. I think either you measure something wrong, or you were using almond meal, not almond flour.

      Reply

  63. I don’t use almond milk. The only “dairy” I use is heavy whipping cream in my coffee. Is there something I could substitute?

    Reply

  64. Hi!
    I’ve never cooked with almond flour before, how do you measure it. Is it lightly sifted, lightly packed or tightly packed? By volume would be easier for me.
    Thank you.

    Reply

  67. I don’t care for almond milk. Would I be able to use heavy whipping cream, which I do use for my coffee? Or regular milk (which I would have to buy, as I don’t drink it, and I don’t generally bake, so I don’t have any around.)

    Reply

  68. I think I made a mistake!?? How are you supposed to cool the bread? In pan or out of it? I tried turning it upside down over cooling rack fresh out of the oven and it fell apart pretty badly. Assuming I was supposed to wait for 15 min and then remove? Upside down or in wedges?

    I am trying to make the stuffing that uses this recipe and hope that the “cubing” instructions for drying are not essential to still being able to use this?

    Reply

  69. I have made this in connection with the stuffing you have it a recipe with. Looking forward to making this just for a meal.

    Reply

  71. Hi Carolyn! This looks so amazing! I want to make this recipe ~4 days before I serve it (due to time constraints:) ). Would you recommend freezing it in the meantime? And do you have any tips on the best way to reheat it in the microwave?

    Thank you so much!

    Reply

    • I’ve never frozen this, I’m afraid. If you can, I wouldn’t reheat in a microwave but instead in a toaster oven or big oven.

      Reply

  72. Thank you so much for this recipe! Found it on Pinterest, made it tonight and it was a hit! I actually halved the recipe and made the bread in to a deep dish pizza crust – it was amazing!! It will definitely be a staple in our house now!

    Reply

  73. Best low carb bread I have made. THANK YOU! It really is incredibly delicious. I may have a hard time not eating the whole thing in one evening.

    Reply

  75. Oh I made this tonight and it was incredible! Instead of melting the TBSP of butter in my skillet I used Fatworks Beef Tallow but then used butter in the recipe. Sooo moist and delicious – I finished my kids pieces and husbands – ha!

    Reply

  76. My in laws will be visiting soon and I’d like to try this on them through a stuffing recipe. After making this, would you recommend leaving it out overnight (or in the fridge?) and then the next day cubing it and putting it in the oven at 175 for 3 hours? Just wasn’t certain about the timing/process…

    Reply

    • You can make it and it can sit out for a few days. I make some and we have it one night with soup and then it sits on the counter (covered with foil) for a day or two.

      Reply

  77. Not sure why, but the mixture seemed really dry before I put it into the oven, checked all my measurements and they seem right, the only difference is, I used coconut flour instead of almond, I did add more coconut milk to make it more manageable, do you think the finished product will be ruined?

    Reply

    • Yup. Sadly, I do think it will be awful. You cannot replace almond flour with coconut flour directly. You should have used only about 1/3 the amount and a few more eggs. They just don’t translate well to each other.

      Reply

  78. Well I used coconut flour, and just like you said, it was awful, dry crumbly …a mess, however I do think I can salvage it for the stuffing! I might just add more butter to make it moist, what do you think?

    Reply

  79. Hope you will see this post from a 2012 recipe ? I would like to know if I sub THM flour for the almond flour would that work? If so what amount would I use?? Thanks for all your great recipes!

    Reply

  80. OH MY — this is fabulous!! I used bacon drippings melted in my skillet instead of butter as a tribute to my old cornbread days — wow, this is just SO good!

    Reply

  81. I saw that you recommended replacing almond milk with water on someone else’s comment. I was wondering if replacing it with heavy cream would work? I just don’t want to buy an entire carton of almond milk since I don’t use it for anything else and the recipe only calls for 3/4 cup. I can buy heavy cream in a small carton. Or is water the best substitute?

    Also is there a replacement for flaxseed meal? I’m not sure they have it at my grocery store.

    Reply

    • Heavy cream is thick and makes the batter thick but you can always do a mix of cream and water. Or just water. For the flax seed, just swap in more almond flour.

      Reply

    • Emily, I don’t use almond milk so I asked about using heavy cream. The response was to use half cream, half water.

      Reply

      • Thanks! I will be making it this weekend and let you know how it turns out. To make it garlicky would I just put garlic salt instead of regular salt? Could I use real crushed garlic in the batter?

        Reply

  82. I made it yesterday but I wasn’t sure if any of my skillets could go in the oven (couldn’t tell if the handles were plastic or metal) so I used a glass baking pan instead. I thought it wouldn’t matter much but apparently that was not okay. Checked after 15 minutes and it was still goopy. Left it in and kept checking on it every few minutes, then forgot about it for a while so I have no clue how long it actually cooked. When I remembered it was in the oven, it was definitely cooked through. I have not tried it yet since I made it for lunches this week.

    So two questions.

    1. If you do not have an oven proof skillet, should you just not make this recipe or is there a different cooking tempt & time you could recommend for using a glass pan?

    2. After it’s cooked, does it need to be refrigerated? Can it be reheated in the microwave?

    Thank you!

    Reply

    • I’ve never made it in a glass pan. I suppose it depends on what size and shape. And I leave it on my counter for a few days, wrapped in tinfoil. It can be reheated nicely.

      Reply

      • I’m not sure what size it was, but it was a small square glass baking dish. Probably 8×8 or 9×9.

        If I decide to make this again using a skillet, does it matter if it’s cast iron or not? I was recently given a cast iron pan and have never used it so I don’t know how that affects cooking temp and time.

        Reply

  83. Hi, Carolyn! This looks great. Do you think a little corn extract would make it taste a little more like cornbread for the stuffing, or would that be incompatible with the other ingredients, ‘taste-wise’?

    Reply

  84. HI Carolyn,
    I purchased your best seller cookbook, had it spiral bound so it is easier to keep it open when using it. Thanks again for the delicious recipes. I was wondering, do you have a substitute for lipton dry onion soup mix? It needs to be gluten free as we have a couple family members who are intolerant.
    thanks again, sandi

    Reply

  85. oh wow, thanks for the cornbread recipe…I will be making this soon as i have been wanting cornbread with my green beans and soups. I enjoy your website

    Reply

  86. Thank you so much for this recipe! This bread is delicious. I had to use a glass casserole dish to make it, and it took 10 extra minutes to bake. I also had to use duck eggs, and I used two big ones in place of three large chicken eggs. This recipe has given me a base for other breads, one of which I will probably make when my cheesy bread is gone.

    Reply

  87. Thank you so much for this recipe, it looks great! I am a little concerned about using flaxseed meal since learning it has phytoestrogens. I worry with a history of cancer on my mother’s side what this may do, so any suggestions for subbing for the flaxseed meal?
    Thanks a bunch!

    Reply

  88. I was so pleased with this bread!! I used a glass 8×8 baking dish and the bread turned out beautiful and super yummy. I have tried several of your recipes, Carolyn, and have loved every single one. They are easy to follow, and turn out like the pictures you post…which never happens for me! Thank you so much for making the low carb lifestyle so delicious.

    Reply

  89. Hi Carolyn many thanks for this recipe. My intention was to just make it to use for stuffing but tonight I made chicken soup and thought it would be a good idea to do a trial run and make it along side the soup. I loved the taste but had quite a bit of difficulty getting it “done.” I cooked it twice as long and it was still wet when I sliced it. I think I will try again for the stuffing recipe for Thanksgiving next week but will decrease the milk. Don’t know if it makes a difference that I live at 6,500 ft elevation…

    Reply

  90. Thanks for a great recipe! We’ve tried it and it’s been delicious every time. I was wondering if you know if this recipe will work if I omit the cheese?

    Thanks!

    Reply

  91. I just made some killer chili in my instant pot and I popped online to search for a low carb cornbread recipe to serve with it. I have to tell you, time and time again when I search recipes, I look at several different ones and 9 out of 10 times (maybe more, lol) I end up using YOURS!
    This is really yummy! 🙂 Thanks for putting these great recipes out here for us all! 🙂

    Reply

  92. I made this recipe for my diabetic friends who don’t make yummy things for themselves. Delicious recipe. Add Amoretti Corn Flavoring and crushed bacon rid and it turns into cornbread!

    Reply

  93. Carolyn I love this recipe! I’ve made it several times already and also made stuffing with it. Can I omit the cheese and add swerve if I wanted to make a sweet cornbread?

    Reply

  94. Just wanted to say Thank You! I made this in hopes of giving me a replacement for Thanksgiving chicken and dressing and it was amazing! Used it just like I would regular cornbread and even some of the hardest critics gave it a thumbs up! I am relatively new to the low carb – Keto world and this helped me stick to my plan!

    Reply

  95. I made this in a cast iron skillet for Thanksgiving, and it came out great. It tasted like cornbread (yay) according to my cornbread loving brother and there wasn’t any leftover. I used bacon grease for heating up the skillet instead of butter.

    Reply

  96. Best bread by far! Thank you Carolyn! I just made it for the first time this week and not only did it come out awesome but toasting it the next day is wow! I have been low carb & grain free for 3 yrs now and I have to say this was the easiest bread I have made. I am going to give it a try in a loaf pan too.

    Reply

  99. OMG!!!! I just made this and it came out AaaaamaaaaaazING! Some adjustments were needed. I used 1 cup Pecorino Romano cheese, and none on the top. No salt as the cheese is salty. Baked for 16 minutes at 425, middle was not cooked. Reduced heat to 175 for 10 minutes, turned off the heat and left in for 10 minutes more and PERFECTION!!!!! I am thinking 350 degrees for 35 to 40 minutes may be a better fit.
    I have NEVER responded to a blog recipe b4, but had to say how this is a game changer. Cornbread dressing, coffee cake, garlic bread. Can I say more? I made this in a 9″ cast iron skillet and it raised almost 2″, BEAUTIFUL!!!!!!)

    Reply

  100. This is delicious! Had to make another batch for stuffing today, and I don’t know if it will make it there… too yum! Merry Christmas Carolyn to you and yours.

    Reply

  101. Hon, I am making tbis again just like I did the first time, adding 10 minutes at 175 degrees then turning off the oven and leaving the cornbread in the oven for 10 more minutes. I was afraid to change any thing because it came out soooooooo wonderful the first time. I think the high temperature helps it to rise. What I LOOOOVE is how quick it comes together, and one bowl! Quick and easy is my mantra- I work from home and take care of my 95 year old mom. Thank you for a fabulous recipe. (2nd time I have commented on a blog. You rock! Thanks for all you do.)

    Reply

  102. I just made this for lunch today and my husband and I both loved it! Two things I did differently: added about 1T of corn flavoring, and a few drops of EZ-sweet sweetener. It made it taste a little more like corn bread. We love the crispy crust from the butter in the skillet. We had it for lunch with a low carb tomato basil soup – YUM!

    Reply


  103. Wonderful recipe, have bread to eat again! as I do not have a skillet, I used a heavy porcelain baking dish, 9 1/2″ square, got it up to the high oven temperature and put in the mixture. Baked perfectly in about 12 minutes, and was cooked all the way through. Am enjoying it with everything and toasts beautifully when cut horizontally to produce a bread-sized slice.

    Reply


  104. I went with water, rather than almond milk and it turned out pretty well. A smidge moist; I didn’t want to cook it any longer due to being crispy around the edges. VERY filling with a small bowl of chili. We’re both pleased with it and will make it again. Next time without the cheese on top, I want to try just a basic batter bread like that with butter.

    Reply


  105. Was my side of choice at last thanksgiving, naively thought I will have leftovers…Everybody ate and ate even the ones on standard american diets. I was scared about the flax seed meal but the final texture was amazing, great source of fiber so needed on a keto diet. A new stapler.
    LOVE IT! So so yummy!

    Reply


  106. Love this. We add the liquid from a can of organic corn to add to the ‘corn’bread taste. We have tried some other low carb/Keto cornbreads and none of them stack up to this one. The consistency and taste are so close to the cornbread we have grown up eating.

    Reply


  107. I make this every year For Thanksgiving and it is always a big hit! Also, these croutons are amazing on French Onion soup.

    Reply


  109. Really, really good and easy to make!
    10 out of 10 Carolyn.
    It even made a quite ordinary soup that I had for dinner last night taste absolutely delicious!
    Thank you!

    Reply


  110. Wow Carolyn! That is the best thing since sliced bread! 😍😍😍
    Topped it with avocado, tomato and basil and it was devine! Thank you for so many wonderful recipes, it will make keto life a lot easier!

    Reply


  111. Hi Carolyn, love your recipes. Just made this skillet cheese bread in order to make the stuffing for our Canadian Thanksgiving celebration this weekend. Just had a tiny skiver still warm from the oven and it is delicious, nice crispy crust on the bottom and the texture is very reminisce t of cornbread. Am looking forward to using in your stuffing recipe. Iam going to use diced fennel instead of celery. I also used shredded goida instead of cheddar in the bread as that is what I had. I can see adding some thinly slice jalapeno to decorate this on top as well to go with keto chili in the future.
    Thanks for the recipe.

    Reply


  113. Hi Carolyn,

    I love this recipe and have used it for Thanksgiving dressing for several years. This year I was thinking about making it using a Muffin tin, but after scanning all the replies I don’t see any suggestions on baking time changes. Can you offer any guidance about baking as muffins? Besides automatic portion control, I think it will make it so much easier to freeze and just pull out what you need.

    Thank you for all your recipes! My Sunday morning recipe digest from your blog is kind of like receiving a weekly Christmas present 🙂

    Rhonda

    Reply

    • I think baking would be much the same but butter those tins well and watch them. Give them 20 minutes and then check on them every 5 minutes or so after that.

      Reply

  114. I have a crazy question… do you think you can substitute out the eggs for flax eggs? or would that ruin the whole recipe? I have an allergy to eggs and miss bread soo much!

    Reply

    • I honestly haven’t tried the bread or the stuffing without eggs. It may be much more dense but… I say go for it and I think enjoy something at least somewhat similar to stuffing. Have you tried doing gelatin eggs?

      Reply

  115. Do you have a version of this recipe without the cheese? Our traditional stuffing recipe is the old Betty Crocker sausage stuffing, which doesn’t have cheese. I’d like to get as close to that recipe as possible, but, of course, have it keto and gluten-free. Thanks!

    Reply


  116. this recipe looks great and would like to try it with the stuffing recipe but i do not own a 10 inch skillet. could i possibly use a 10 in glass dish or an 8 in dutch oven?

    Reply


  117. anxious to make this bread. the picture shows an iron skillet and the directions say skillet. In your comments you say that you don’t use one. May I ask what do you bake yours in? Once it is cooled, will it come out of the pan? Would like to transport — but not the skillet. Thank you…

    Reply

    • I never said I didn’t use one. I always use a cast iron skillet for this recipe. But you can do it in a baking pan if you prefer.

      Reply


  118. Wow!!! New fave Keto bread. Made 2 loaves over past 3 days. It’s fluffy, crunchy exterior, and tastes wonderful! I’m making next batch with jalapeños in the mix. Thanks.

    Reply

  119. I think this question has been asked to death but just to clarify, is it ok to use glass or just about any other type of baking pan? Maybe even a more shallow one and adjust the cooking time? Can’t wait to try this as sausage stuffing is my Favorite and thought I might have to do without this year!

    Reply

  120. Ha, just read through all the comments and finally towards the bottom my question about omitting the cheese was asked and answered! Can’t wait to try this for dinner Saturday night and then also for stuffing for Thanksgiving, but my sister-in-law is eating dairy free right now.

    Just wanted to tell you I love all your recipes, they are always so tasty! I’ll be buying your desserts cookbook soon (already own the other two), and hopefully I’ll still be able to download your easy holiday desserts e-book. 🙂

    Reply


  121. Where has this been all my low carb life! ! YUM! I made it with about 1/3 more ingredients for a 12″ skillet and it was awesome. I have to stop myself eating it all because I need 1/2 for Thanksgiving. Going to surprise my Southern hubby with some tonight ! ! I hope he loves it as much as I do! Thank You for creating this!

    Reply


  122. Carolyn. THANK YOU SO much for this – this is my first Keto Thanksgiving and I am so looking forward to trying this – I am going to be a bit pressed for time though and not sure I will have a full 2-3 hours to dry in the oven – is there a minimum time that will still work? I plan on making the bread tonight, but just trying to go over in my head how I can block that kind of time 🙂
    I am so looking forward to this 🙂

    Reply


  123. Came to this through the Sausage Stuffing recipe for T-day and decided to try it. Amazing!! So delicious I may have to make another batch because this one might disappear before I can get to the stuffing! Truly yummy! Thank you!

    Reply


    • Yes! me too! And when I first tried it I gave it a 4 star, after it had cooled a little longer I was wishing I could have updated it to 5! hubby (who isn’t keto or even low carb) agreed this would be a repeat recipe!

      Reply


  124. This bread was awesome and so easy. It baked while my chili cooked and the meal came together so easily. I baked it a few days before Thanksgiving to see if it would be good for my stuffing and it hit the mark! Will be making this often. Thanks for this!!!

    Reply


  125. I just made this today, 2 days after Thanksgiving, 2018: I didn’t have more than a tablespoon of conventional stuffing/dressing, and I was feeling a little deprived (although I made the bread only and not the stuffing, but 1/2 of the bread may end up being stuffing!.

    Worked beautifully. 10 “ cast iron skillet, etc, as directed—and did the batter bubble up in the hot buttered pan! My Only change was to use oat fiber rather than the flax (and less than the 1/2 cup—-maybe a 1/3 cup. I did use a Mexican blend cheese. Next time I would use less salt. I checked at 16 min, then cooked 5 min more just to make sure re the middle. I was concerned it might be too dry because of the oat fiber. I like using some oat fiber along with almond flour: a nice texture. But all in all a KEEPER. THANK YOU once again.

    Reply


  126. Made again a few different ways. Muffin style, mini bread cakes. Just had to shorten cooking times. Yummy. Did add jalapeños and jalapeño pepper jack cheese. Added onions too. So good!! Crisped some with garlic butter for garlic toast. Yum yum.

    Reply


  127. I found this recipe one week before Thanksgiving and knew I would never go without dressing at Thanksgiving again -since I’m doing Keto now for almost a year. This was without a doubt —fantastic —and everyone wanted the recipe. I was prepared and texted the link to your website! It was the best thing I could have taken to the dinner and I wanted you to know how much I appreciate your genius! That cheesy skillet bread has been made four times since I found the recipe and is obviously a new regular in the dinner rotation!

    I made it just like the directions called for, in my inherited Grandmother’s cast iron skillet! PERFECTION! Thank you for sharing this with everyone. Blessings

    Reply

  129. I’ve been reading your most excellent blog for years but never tried once to bake with almond flour–some kind of mental block I suppose. I made this bread as my first foray into low carb baking and it works! It really really works! I was worried others in my household might not give it a fair try if they knew it was almond flour so I told them it was a sort of cheesy skillet bread (oh, it was also my first use of a cast iron skillet so that was my cover story). The family liked it very much and said it tasted sort of like a quiche, or an “egg bread.” I didn’t have almond milk so I used half and half and the texture seems to still be just right. Now I have a confession to make: I am in the sorry position of needing to eat low carb, forever, for my health–and I also have never been able to stand the taste of eggs. How sad is that?? Standard baked goods may be made with an egg or two in a recipe with many cups of flour, and I don’t taste the eggs in that case. But low carb tends to rely highly on eggs for various reasons, so I have to figure out some ways around that. I would like to try making this bread with just one egg and some other ingredients to take the place of the other two eggs and would welcome any suggestions.
    Thank you for this blog, it’s by far my favorite source of low carb recipe ideas and I hope you know that you are literally helping to save lives with your work.

    Reply

    • It’s weird that this was so eggy for you because it’s really not or it shouldn’t be. I am wondering if your eggs were larger than normal? Egg free baking is hard with low carb ingredients but you could reduce the eggs and have it be more firm and less fluffy.

      Reply


  130. Asked for a cast iron skillet for Christmas especially for this recipe and I’m happy to say I got it. I was very excited about this recipe especially since it was not fat head dough like so many are. Cooked it in cast-iron, cooked it in the middle, heated up the pan, cooked for the full-time, let it sit for the full time, and yet it was way too doughy (beyond moist!) in the middle still. I see a lot of people have got good results but I don’t know what else to do for this. Put it back in the oven again for for 10 minutes and still not satisfied.

    Coming back to it the second day it definitely solidified more, but I don’t have to wait a whole day before I can use the bread in the future. I have to say the flavor was great even with the problems.

    Reply


  131. Hi, Carolyn, I have never in my life liked any kind of bread until I made your cheesy skillet bread. It is now the recipe I make more often than anything else. It is fantastic with chili and any kind of soup or stew. One question: do you shred your own cheese or do you buy the prepackaged kind? I ask because I noticed that the prepackaged shredded kind has potato starch in it. And, if I may ask, what brand of cheddar do you use? Thank you for your excellent blog and wonderful cookbooks and recipes. Carole

    Reply

  132. Great blog. Thank you for the awesome recipes. I’ve made this one before and it’s great. But I was wondering if I can leave the cheese out to get a more neutral bread taste?
    Thank you

    Reply


  133. This is such an amazing recipe. I’ve made it many many times. I have substituted just an equal amount additional almond flour in place of the flax just because my kiddos like it better without the flax. On a whim this evening,(and because I was thinking about your jalapeño sausage “corn” bread that we also love so much), I added about 1 1/2 cup of cooked crumbled breakfast sausage to THIS recipe and then baked (took a bit longer). OMG it was super delish. Thank you for such a great recipe that has been a family staple for years.

    Reply

  134. This is very much like cornbread, which is good, as cornbread was a difficult delete from my diet. I think it calls for a bit too much oil. I cut the butter in half and subbed canola for the rest, and it still came out too buttery to put butter on it. Next time, I’ll cut the oil in half and use only canola. It was also a bit crumbly, so thinking about adding some protein powder to get some coherence. Anysway, first time out, it worked as advertised and was delicious.

    Reply

    • Hi CJ – The changes you made probably contributed to the crumbliness. Canola oil is not a healthy or safe oil at all, I suggest doing a little research on that.

      Reply


  135. I’ve made this so many times and in a variety of pans and it’s great every single time. My favorite pan to use, though, is an ancient round glass pan. The key, whatever pan you use, is to get the butter and pan very hot. I do have to cook it a bit longer than the recipe states but that’s no problem.

    This is my go to when I want “cornbread”.

    Reply

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