2mediumdiced jalapeños, optional(leave in the seeds if you want more heat).
Instructions
Preheat the oven to 375F, and add 1 tablespoon butter to a 10-inch ovenproof skillet. Place the pan in the oven as it preheats.
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 ¼ cup of the water. If the batter is still overly thick, stir in more water, a tablespoon at a time.
Stir in the bacon and jalapeno, if using.
Remove the hot skillet from an oven (don't forget to wear an oven mitt!) and brush the melted butter around the skillet.
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.