I’ve been serving this Keto Cornbread at our Thanksgiving dinner for years and it’s quite a hit. We love it smothered in my Paleo Gravy, or dipped in my incredible 3-Ingredient Cranberry Cherry Relish. The boys enjoy it year round when I melt butter and honey together and drizzle it over the warm cornbread straight out of the oven.
I loved making cornbread when I was growing up. Back then we used a mix, and smothered the cornbread in margarine, rather than wholesome butter. But that was the 1970’s when everything was low-fat, at least in our house. Now we know better and I make this grain-free, paleo cornbread which is totally corn-free!
I have my Keto Diet Recipes page with loads of amazing low-carb high-fat (LCHF) dishes, and we follow a healthy whole food diet. We feast on meat, vegetables, fruit, and simple yet decadent dishes like this Keto Cornbread which, like every single recipe on my website, is 100% grain-free!
This Low-Carb Keto Cornbread is made with 6 ingredients total. This recipe is so dang easy it won’t bog you down when you’re cooking your Thanksgiving dinner. I often make it a day ahead of time and remove it from the skillet, wrap it in a paper towel, then zip it into a plastic bag to store in the fridge. It will keep for up to 4 days when stored this way.
If you would like to sweeten this Low-Carb Keto Cornbread you can add ⅛ teaspoon of stevia. I’ve made it that way and it turns out quite well. I think it would also be amazing with a tablespoon or two of honey added to the recipe, but I haven’t tried that so not sure if other ingredients will need to be adjusted accordingly.
Here are some of my other Low-Carb Bread Recipes for you!
This post is an oldie but goodie from the archives. I first shared this recipe in 2016.
Comments
381 responses to “Keto Cornbread”
Can this cornbread be dried out in order to use in a Thanksgiving stuffing recipe??
Magda, I haven’t tried that so not sure :-)
Yes! That’s exactly what I did this Thanksgiving and everyone loved the stuffing. Some even said it tasted better than the stuffing with cornbread.
I had a fail making this bread substituting 2 cups of Cassava flour since I’m allergic to almonds and almond flour. It was extremely dry and not coming together at all, so I added about a cup of milk which worked beautifully. I had been keeping the golden flax meal in the refrigerator so I don’t know if that was why or because the ratio of Cassava flour and almond flour are not equal. I plan on making it again but not before allowing the golden flax meal to get to room temp.
Faythe, thanks for your comment! I’ve made this recipe using flaxmeal straight out of the freezer and also other times at room temp and it comes out equally well either way. Glad you figured out how to make your substitution work since cassava and almond flour are very different flours. I may have to make corn bread stuffing one of these years since it sounds like everyone is loving it :-)
So I tried this recipe again with 1 cup Cassava flour. I finally found a website that clarified the ratio of Cassava to Almond. It turned out much better without having to add milk.
BTW I am allergic to hen eggs so I use 4 duck eggs (they are noticeably bigger than hen eggs).
Faythe, so glad to hear about all of your experiments with this recipe :-)
How many carbs in cornbread recipe
Jeanne, for more on that go here:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
Yes I used this recipe last year and no one knew that it wasn’t the real thing. I have mine for this year in the oven as we speak. I like to add a 1/4 cup of cashew milk kefir to give that added buttermilk twang without the carbs.
Kevin, thanks for your awesome comment and for letting me know that you made this last year and no one knew it wasn’t the real thing! Happy Thanksgiving :-)
I have to say I am amazed at how good this is! And this was probably the first successful bread I’ve made by following your recipe. If you go into this not expecting it to taste “exactly” like corn bread, you will be pleasantly surprised.
Eileen, thanks so much! Glad to hear you are enjoying this Keto Cornbread :-)
Do have experience using oooflavorings (Amazon.com) in keto recipes, one of which is ‘cornbread’? If it could impart an authentic cornbread flavor to this recipe. it would be wonderful.
Thanks Marianna!
Elana!
I’ve have made a couple of your Christmas cookies and they are were great. Your Keto Cornbread recipe is *wonderful*. I baked mine for 30 minutes to get it a dark golden brown. My husband said this recipe is a “repeat” and that it tastes as close to cornbread could be without being made from corn meal. I am so thrilled to have found your recipe (it beats another recipe – not yours – I’d tried hands down) as we strive to eat keto weekdays and some weekends. I will serve this all fall and winter with soups, stew, and chili.
Lots of keto recipes are called by the same name as non-keto and adding “keto” before the name tells people what to expect. Perhaps the complainers are unfamiliar with keto. There is no way corn would ever be in a keto cornbread recipe. ;) See you at Christmas!
Lisa, thanks for your darling comment! So glad you are enjoying my Christmas cookies and this Keto Cornbread :-)
I’m allergic to almonds as well as regular flours. I typically use Cassava flour for any baked goods. So in any recipes, I can use same amount of cassava flour as regular flours. Is that true of almond flour? I’m trying to figure out how much cassava flour (instead of almond flour) to use for this recipe.
Faythe, I haven’t ever baked with cassava flour so not sure :-)
I don’t know how to post a picture, but this came out beautiful. Since I’m mainly eating very low carb and can tolerate wheat, I added 2 teaspoons of vital wheat gluten to the dry mix.
Mary, thanks for letting me know that this came out beautiful!
Can’t wait to try this. One question: do you have to cook it in a cast iron skillet? Can you bake it in a round baking pan?
Deb, I haven’t tried that so not sure :-)
I’m so happy to have found this recipe. I make it every other week and take a slice to work every day as my snack–love it with goat butter. The second time around, I modified the recipe a little bit by only using half the salt and adding half a tablespoon of honey–so, so delicious. Making a fresh one tomorrow!
Thank you!
ET
Beth, I’m happy to hear this is so delicious!
Hi Elena,
I have a question, where is the corn meal? I have been on keto all summer and haven’t had a piece of corn. It’s one of my favorite vegetables so when I saw this recipe I thought I’d get my corn fix. I’ve been wanting some corn and so I was disappointed to see this recipe didn’t even have corn as an ingredient. Or is this an error in the recipe.
Marie, thanks for your comment! This is a grain-free website with low-carb and keto recipes so no corn in anything here. This recipe is a keto version of cornbrerad, since corn is a high carbohydrate food best avoided on the Keto Diet.
Others have also mentioned this in the past, including me. She should rename the recipe to something appropriate, because calling it cornbread is deceptive, and it’s not right to deceive people. She could at call it “Mock Cornbread” or “Faux Cornbread” or “As Good As Cornbread” or something appropriate. But no fake “cornbread” tastes as good as real cornbread made with ALL cornmeal, no flour or sugar added. When I want cornbread, I want cornbread, not almond-flax bread. Call it what it is.
Sandy, thanks so much for sharing your opinion here!
Excuse me…did you not read “keto cornbread”
Tk u for the recipe Elana!
Linda, you’re welcome! I hope you love it as much as we do :-)
It’s a KETO recipe which would never have corn.
Meggy, yes corn if a food that is incredibly high in carbohydrates and best avoided on a Keto Diet. Personally, I haven’t eaten corn since 2001 as it is an inflammatory food :-)
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