Moist Keto Skillet Cornbread
My viewers have requested a cornbread recipe many times over the past few years. As a New Yorker, I admit I was a little intimidated—cornbread lovers have strong opinions about how it should taste! This easy, high-protein version uses real baby corn, whole kernel corn, and has fewer carbs than traditional cornbread. Each serving provides 10 grams of protein and just 2 grams of net carbs. I hope you enjoy it.
Canned baby corn and sweet corn extract replace the cornmeal to provide corn flavor with fewer carbs. I developed this recipe from my fluffy cake recipe, which shares many ingredients with traditional cornbread. Start by making a low-carb buttermilk mixture with unsweetened coconut milk, and vinegar. You can substitute any low-carb milk, including a mixture of half heavy cream and half water. Drain the canned baby corn, usually found in the Asian section of grocery stores, and purée it with an immersion blender or a regular blender.
The whole corn kernels are option but I found you needed 3/4 tsp. sweet corn extract and I thought it needed a little more sweetener, I did 1/3 Cup in the renditions I made without the corn.
To prevent the cornbread from sticking to the cast iron skillet, I use a small amount of bacon grease, but you can also use tallow, butter, or oil.
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Ingredients
Wet ingredients
4oz. (1/2 Cup) Keto Buttermilk, 1 tsp. Vinegar + Unsweetened Coconut Milk (or any low-carb milk of choice)
1/2 tsp. Sweet Corn Extract
112 g (4 oz.) Whole Kernel Corn, drained
One-15 oz. Can Baby Corn (drained & pureed to equal 8oz.)
2 Eggs, at room temperature
112 g (4 oz.) Salted Butter, melted
Dry Ingredients
100 g (1 1/4 cup) Unflavored Whey Protein Isolate
30 g (1/4 cup packed) Coconut Flour
1/2 tsp. Xanthan Gum
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
4 Tbs. (1/4 cup) Erythritol Sweetener (can add to taste)
For the skillet
2 Tbs. bacon fat, tallow, butter, or oil to grease cast iron skillet
Instructions
Preheat the oven to 400° F, can place a 9in skillet or non stick cake pan in oven to heat or place over low heat on the stove
Combine the low-carb milk, vinegar, and sweet corn extract to make the buttermilk mixture. Set aside.
Drain the baby corn and purée it with an immersion blender or a regular blender.
Measure the remaining wet ingredients.
Weigh or measure the Whey Protein Powder, Coconut Flour, Xanthan Gum, Baking Powder, Baking Soda, and Salt. Sift together and set aside.
Melt the butter in the microwave on low in 30-second intervals.
Measure the erythritol sweetener into a medium mixing bowl. Add the melted butter and whisk until the sweetener dissolves and the mixture thickens slightly. Whisk in the buttermilk mixture.
Once the skillet is hot, add the bacon fat or your chosen fat.
Crack the eggs into a small bowl and whisk for several seconds. Whisk them into the sweetener and buttermilk mixture, then whisk in the puréed baby corn.
Switch from a whisk to a spatula for the remaining additions.
Stir in the drained whole kernel corn. Add the sifted dry ingredients and mix until fully combined.
Test the hot fat with a small amount of batter. If it sizzles, the skillet is ready.
Pour the batter into the skillet and spread it into an even layer with the spatula.
Carefully place the skillet in the preheated oven; the handle will be hot.
Bake for 10 minutes, rotate the pan, then bake for another 8–10 minutes, until the edges are golden brown, the center is firm, and a toothpick inserted into the center comes out clean.
Let the cornbread cool briefly before cutting and serving.
Macros 1/12
150 Calories
11g Fat
9g Total Carbs
3g Fiber
4g Sugar Alcohol
2g Net Carbs
10g Protein
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