A delicious skillet keto cornbread that tastes like the real deal! Add crumbled bacon and chopped jalapeño for an amazing taste sensation. This post is sponsored by Bob’s Red Mill.
I first posted this keto cornbread recipe back in 2015. Time for an update to make it lower in carbs and just as tender and tasty as it ever was!
Of course this isn’t REAL cornbread, at least not in the sense that it has any actual corn in it. But it sure tastes like it! I know it’s hard to believe but trust me on this.
Don’t quite believe me? Okay, here’s one of the rave reviews for this keto cornbread recipe:
“This goes into my file folder called “MADE IT-LOVED IT”. In fact I just ate a warmed piece for breakfast with my coffee, although I’m sure it goes much better with soup or a salad. I will be making this again and again. The cast iron skillet works great and produces a nice brown crust.”
So if you loved real cornbread back in the day but want a healthier, low carb option, this is the recipe for you. And check out my new video to see how easy it is to make!
Fake it ’til you make it
Let’s tackle the word “real” for a moment. People bandy about this word a lot these days, particularly in the healthy food community. And you have to ask yourself, what does “real” really mean?
The reality is that it means very different things to very different people and there is no one good definition. The paleo people will give you a very different answer from, say, the whole grain believers.
In reality, “real food” has more to do with what is real to the individual than to any clearly definable entity that we can all agree on. In my world, “real food” contains ingredients that are actually naturally-occuring. That would, technically, include wheat and corn and sugar, even if I think these things are not actually good for you.
So I declare this corn-free keto cornbread very real indeed. It has REAL ingredients from Bob’s Red Mill, such as coconut flour and almond meal that give it both a similar flavour and texture to traditional cornbread. It also has real eggs and real butter for some seriously REAL flavour.
It has no grains and no sugar, nothing to set off the sugar cravings and inflammation and insulin response that the “real” thing might induce. That’s a pretty great version of real, wouldn’t you say?
How to make keto cornbread
This recipe is so easy to make and it goes perfectly with all your favourite comfort food… keto soups, keto chili, salads, eggs, you name it. It even makes fabulous keto stuffing for Thanksgiving.
Here are my best tips for getting it right:
- You don’t need a cast iron skillet, but it makes the best crusty bread. Any ovenproof skillet will do. You can even use a pie plate, but if it’s glass or ceramic, the bread will take longer to bake.
- Place your pan in the oven while it preheats, with butter in it. Let the butter melt and the pan heat up while you are whipping up the batter.
- You don’t HAVE to add the sweetener, but cornbread has a sweetish taste (and many cornbread recipes take sugar). So I truly think this makes it taste more like the real thing.
- The xanthan gum helps hold the bread together better, so I recommend that as well.
- Cornbread flavoring? Yep it’s a real thing and it does help maximize the cornbread experience. But I think this bread tastes great without it too. If you want to replace it, try 1/2 tsp of vanilla extract instead.
- How much water you need to add will depend somewhat on your coconut flour. They can differ in absorbency so just add a bit of water at a time until it’s a thick but spreadable batter.
- Remember to use an oven mitt when you remove your hot pan from the oven. Trust me, you do not want to forget this! Nothing ruins a day faster than a third degree burn on your hand.
- This is a highly adaptable recipe. You can add cheese, sausage, or whatever tasty add ins you like in your cornbread. Or you can skip them and make it plain. It’s delicious either way!
More delicious keto skillet recipes
- Keto Skillet Lasagna
- Keto Mexican Cauliflower Rice
- Keto Skillet Chocolate Chip Cookie
- Keto Cheesesteak Skillet
- Keto Cheesy Sausage Skillet
- Keto Ginger Pear Skillet Cake
A delicious skillet keto cornbread that tastes like the real deal! Add crumbled bacon and chopped jalapeño for an amazing taste sensation.
- 1 tbsp butter
- 3/4 cup coconut flour
- 1/2 cup Bob’s Red Mill almond flour/meal
- 1/4 cup Swerve Sweetener
- 1 tbsp baking powder
- 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
- 1/2 tsp salt
- 6 large eggs room temperature
- 1/2 cup melted butter
- 1/4 tsp cornbread flavoring (can sub vanilla, use 1/2 tsp)
- 1/4 to 1/2 cup water
- 4 slices bacon, cooked and crumbled, optional
- 2 medium diced jalapeños, optional (leave in the seeds if you want more heat).
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Preheat the oven to 375F, and add 1 tbsp butter to the pan. Place the pan in the oven as it preheats.
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In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in the eggs, butter, and cornbread flavoring. Stir in 1/4 cup of the water. If the batter is still overly thick, stir in more water, a tablespoon at a time.
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Stir in the bacon and jalapeno, if using.
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Remove the hot skillet from an oven (don't forget to wear an oven mitt!) and brush the melted butter around the skillet.
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Spread the batter in prepared skillet and bake 20 to 25 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.
Kim says
I’m so happy you posted this right before Thanksgiving! I made your stuffing last year. I plan on making it again; maybe, I’ll use this bread as a sub.
Carolyn says
That would be delicious! This one is very crumbly…a little like real cornbread actually!
tess says
I made a LC “cornbread” last spring which contained a few of those canned baby-corn-on-the-cob things — they add the true corn flavor and are mostly fibre. Wish i could remember the carb content, but it’s been too long!
Carrie says
I love the whole “real” thing. I get so annoyed when someone says a low carb recipe is as good as the “real” thing!
This looks wonderful! And since I work at Bob’s Red Mill, I really appreciate the shout out!
Carolyn says
Haha, Hiya, Carrie! 🙂
Anna says
Strange comment on Nigella’s part, but admittedly before I had diabetes I didn’t know what it was and had no idea that bananas could be detrimental to anyone’s health. I used to look down on artificial sweeteners, claiming I would rather eat real sugar. Tables are turned on me now 🙂
Emb24601 says
Me too, Anna! And I cringe now when I think of the fun I made of Xanthan Gum when it was added to Breyers Ice Cream. “I only want things I would put in my own churn.” It was a very strange feeling when my little bottle of xanthan gum came in the mail. 🙂
Kate says
This looks excellent and like you, I’m a serious Bob’s Red Mill fan. Literally one half of my refrigerator’s top shelf is all BRM products, and has been for many, many years. My family calls it “Bob’s Shelf”. They have supported the low carb community LONG before it became mainstream, and I owe them my deepest gratitude.
I’ve found to get a real “corn flavor”, Nature’s Flavors Organic Sweet Corn Flavor Extract is amazing. If you haven’t tried it in low carb “cornbread” recipes or recipes you want to impart a corn flavor layer, I seriously recommend it. It’s reasonably priced and a little goes a long way. I bought mine online. I don’t know if links are permissible, so I won’t add it, but just search the name.
Linda says
Thank you for this. One of the foods I really miss is corn. I have Type 2 diabetes and have found that it doesn’t wreck my sugar levels in small amounts. But it’s hardly worth it because the amount is so small that you hardly taste it. I’m going to try the extract you mentioned, once our house is finished and I have a kitchen again. 🙂
Dita says
Thank you Carolyn for another wonderful recipe!! Thank you Kate for info re: Sweet Corn Extract”. I didn’t know they make such a thing.
Janice says
Is this considered a meal in it self or can it be eaten with a low carb soup!
Carolyn says
I’d personally have it with something. We ate it with this soup: https://alldayidreamaboutfood.com/2015/10/low-carb-chile-relleno-chicken-soup.html
Janice says
Yum, I was wanting to try that soup recipe too! Thanks
Jennifer says
If it wasn’t for you and a few others making these ‘real’ recipies, I would have fallen off the lchf way a long time ago due to boredom. Thank you for taking the time to figure out such delicious ‘real’ recipes.
Carolyn says
You’re welcome!
Tiffany says
Internet people live to get magnanimous about things they have no stake in. If they don’t have to eat low carb then they won’t want to understand. Your banana bread recipe is amazing. It’s one of my favorite low carb foods (sorry but bacon will always be #1)!
Carolyn says
I think I can live with be second to bacon! 🙂
Karen says
Ms. Lawson’s banana bread is real! Real bad for you. =))
Dorothy at Shockingly Delicious says
This looks really good, and I want it with a soup shooter and a big ol’ greensy salad!
Aggie @ Aggie's Kitchen says
Wow, interesting little situation with the whole banana-less banana bread! I love how you incorporate real ingredients in all your recipes, I think a lot of people probably just have no idea. This “cornbread” looks incredible. I wish I was snacking on it right now!
Chef Devaux says
Just looking at the picture of this great cornbread makes my tummy crazy. I always love new recipes. Thanks!
Sandy @ RE says
OMG, I would love to try this. Save some for me! I love Bob’s … (being an Oregonian myself). 🙂
Dorothy @ Crazy for Crust says
To me real food is food I can shove in my face and this NEEDS to be one of those things. My favorite cornbread stuffing recipe has sausage – and if I just make this I can eat any time!!
Brianne @ Cupcakes & Kale Chips says
I could totally eat this for dinner (though I should probably have it with a salad). I can almost smell it baking in my oven.
Anne o says
Thanks Carolyn– another winner. I am on a big time savory kick and this just fit the bill. So easy to make and is delicious. I used chicken basil sausage (what I had in hand). And baking in the cast iron pan gives the crunchy edges that I crave. Many thanks!
Carolyn says
You’re welcome!
tanya says
This cornbread looks real to me…REAL good that is! I love your Twitter story, that is awesome!
Monique @ Ambitious Kitchen says
This sounds amazing! You’re so creative with the low carb recipes!
Jackie says
Great article–excited to try this recipe! Love how you responded (or didn’t respond) to the banana-less fiasco.
Joan says
This recipe looks amazing. However I’m allergic to almonds. What do you suggest for a substitute?
Carolyn says
Try flax seed meal instead.
Angelina says
Carolyn, what is your stance on using small amounts of canned baby corn for similar recipes? The carb/sugar amount is low but the fact that it’s still corn worries me. I read somewhere that, ‘all corn is candy corn’.
Carolyn says
Hi Angelina…my stance is simply that if it fits within your carb counts and doesn’t cause you any health issues, you can do as you like. I don’t see anything like that as entirely off limits. Low carb is such a personal thing. So really, it’s up to you. It’s not like you are going to be doing it all the time and making baby corn a staple in your diet.
Nathan says
We made this for an early family Thanksgiving. It was amazing and praised by everyone, and I am the only lowcarber at the table. It’s pretty crazy how the sweetness and texture combine to make it you think it is really corn. I think the next batch will be made without the sugar and serrano peppers. Thanks!
Julie says
MMMM. Had this tonight with your recipe for Broccoli Cheddar soup. Perfect combo! Only had a 12″ skillet and I made the recipe by half again, (IE: 1 cup became 1.5 cups.) Was perfect.
Courtney says
Swerve seems to give me a headache for some reason, can you recommend another sweetener by chance (honey, coconut sugar, maple syrup, etc)? I buy the silk original almond milk from Costco (which is slightly sweetened) so perhaps that alone will bring up the sugar level? We aim for lower carb for nutrition reasons but can handle sugar in moderation. Recently found your site and am loving what I’ve made. The name is me to a T. Appreciate your time and energy!!!
Carolyn says
I am sure you could sweeten this with any of those sweeteners.
Candace Spaid says
Need to use a spicier sausage and add more jalapenos or even some cholula sauce to get more or a kick.
Nita Roper says
Great blog. thank you!
What kind of sausage did you use?
Carolyn says
Just bulk Italian. I think it was the Whole Foods 365 brand, spicy?
Paula says
I have yet to find a recipe I like using almond and coconut flour. I find I have to pick out the four grains out of my teeth. The texture has never been right.
Bonnie Wood says
Hi Carolyn, I love your recipes. I’m curious, though. Why the vanilla? Thanks for your time.
Carolyn says
Because it gives it a little extra sweet flavour similar to corn. You don’t need it but it helps.
Christine Reda says
I made this and it’s really really good. Had it for supper than for breakfast – ha! I used breakfast sausage and I plan to make next time with a few more seeds from the jalapeno to give it more spice!
Rhonda says
Thanks for this recipe! In the oven as I type this. I actually left out the sausage ?, just thought I’d see what it’s like plain. I snuck a taste of the batter and you nailed it! Tastes just like cornbread. Your recipes are keeping me sane on a very restricted diet, and I appreciate the quality of your recipes. Thanks so much!
Mama Owl says
anyone try these in a muffin tin yet? I know the bake time would be different.
Mama Owl says
Okay. I tried it. Got 12 muffins. Baked 350* for 20 min. That part worked. What did not work for me was the recipe itself. The coconut was a little overpowering and it was more cake-like than cornbread.
Pat says
This goes into my file folder called “MADE IT-LOVED IT”. In fact I just ate a warmed piece for breakfast with my coffee, although I’m sure it goes much better with soup or a salad. I will be making this again and again. The cast iron skillet works great and produces a nice brown crust. I pre-heated the skillet. I didn’t have the full 12 oz of cooked sausage on hand, but the 4 to 6 oz I had gave great flavor. I used a combo of sweet and hot Italian sausages. I also used jarred, sliced Jalapeno that I chopped in the food processor. A good substitute if you don’t have fresh peppers. A delicious, easy bread that non-low carb people will enjoy too.
Cindy Lyons says
Surprised it has no cheese. Planning to make this weekend. Wonder what else I would need to tweak if I added some shredded cheddar. Any thoughts? My fav “real” cornbread recipe has cheese, that’s why I ask
Carolyn says
I don’t think you need to tweak anything, it will be a great addition!
Cheryl says
Made this tonight and it was delicious! Texture and the spicy sweetness were spot on! When I make it again, though, I will skip the vanilla. It kind of made it reminescent of vanilla cake and I don’t think it’s needed to increase the sweetness, the swerve was enough. Thanks for a great recipe!
Dee says
I made this for brunch this morning, topped with a poached egg.
Your cornbread recipe is fabulous. My husband and I have been consistently eating Keto since 8-21-2018.
What he’s missed most while staying faithfully Keto, are my from scratch baked goods, but has stopped eating due to their negative impact on his health. He dropped 16 pounds of belly fat, I’ve dropped 6 pounds. We are 69 and 67 years young, on no prescription medications.
On Keto we eat two meals day, in much smaller portions than we were accustomed to, because we don’t get hungry.
Most Americans need to seriously examine why they settle for eating the processed food that is sending them into a disease state. They’d rather take a prescription drug, than eat healthy for a best life.
Thank you for your generosity in sharing your recipes.
We prefer savory over sweet. I left out the Swerve. Next batch, I will use 1/4 cup bacon grease in place of half the butter.
Our Keto journey has been fabulous due to websites like yours.
Jamielyn says
Love this flavor combo! Looks so delicious!
Anna says
Love everything about this cornbread! Wish I had a slice right now!
Kellie says
This would be so great to serve for Thanksgiving!
Kara says
I typically make sweet cornbread, but this looks so YUMMY! My family would love it with the sausage, and I’d love the kick from the jalapenos. 🙂
Krissy Allori says
I love the addition of jalapenos to this recipe!
Sabrina says
I love that you used real ingredients in this recipe especially adding jalapeños! I love a bit of a kick!
Catherine Flannigan says
Hi Carolyn!
You are my hero! Ordered your new book and can’t wait to get it. Just a quick question – I want to make a cornbread dressing and for my particular recipe, I do not use a sweet cornbread. Would the consistency be okay if I left out the swerve & vanilla? Or should I add anything to compensate?
By the way, you are a GENIUS! You’ve made low carb diet beyond easy! My mom was a type 2 diabetic and had awful complications because she’d rather eat sugar and stay sick than try to control her sugars with diet.
Regards,
Cat
Carolyn says
Yes, you can absolutely skip the sweetener and vanilla. I am so glad you love the recipes and thanks for your order! 🙂
Josephine Cuffaro says
Hi – I have the Amoretti corn flavoring. Do you think that would work or should I get the cornbread flavoring. Is there that much of a difference.
Thanks can’t wait to try this.
Carolyn says
Yes, that should work!
Carol Rhodes-Rice says
Hi Carolyn, thank you for this recipe. I was wondering about the rise. I noticed my batter was very thick so I did use the whole 1/2 cup but it was still VERY thick. I put a bit more water to thin it out slightly. Is that why my bread didn’t rise as much? I also have Amoretti Sweet Corn flavoring and even using 1.5 tsp didn’t give it that corn flavor I was hoping for but I do think I forgot the vanilla. Oops!
Laura Alten says
This was delicious with bacon & jalapenos! In the Nutrition facts, shouldn’t the total % = 100% or what am I missing? Thank you for sharing your great recipes!
Laura Alten says
I just sent a comment and – I re-read the Nutrition Facts – it’s showing a percent of daily value, not as a percent of the product. Sorry about that – you can disregard my question. Some other sites will tell you the % of carbs, fat & protein in the product (to equal 100%). My math isn’t that great to figure it out. Ha ha, apologies. Again, love your recipes.
Carolyn says
Yes, that’s not something I actually have control over in my nutritional info. But you can always add the grams of the macros into a keto calculator like Keto Diet App!
Katie says
Looks delicious! Can’t wait to try this one.
Lisalia says
We LOVED this corn free cornbread! Will definitely have it again. Thanks Carolyn!!
Erin says
Thanks for the recipe and tips. It will be perfect to serve to our low-carb guests for Thanksgiving.
Judy Roud Lubking says
Am I missing the size skillet? I assume a 10″ cast iron? My corn flavoring should arrive today, and I’m really looking forward to making this. Carolyn, I’ve NEVER had one of your recipes fail, and I’ve probably made at least 50 different things over the years, and many repeats! Thanks!
Carolyn says
Sorry yes, I don’t know how I missed adding that. It’s 10 inches.
Cammie says
Can you suggest a substitute for the almond flour/meal? I have a child that has a nut allergy but would like to get him on lower carbs.
Carolyn says
Sorry, this one really doesn’t work that well without it. You can try a few more tbsp of coconut flour but the consistency isn’t the same.
Anne Agah says
Fabulous! Have to admit that we sliced it up when it was still warm–ooooh, so yummy!