Low Carb Corn Bread

I am from the south and LOVE cornbread, but we all know it’s pretty much cake because of how much sugar it contains. Here is a recipe for a lower-carb, grain-free version of the traditional cornbread recipe.

YIELDS 12 Servings

2 cups almond flour

1 tsp baking powder

4 eggs

4 tbsp grass-fed butter (melted) *but measure solid

1/2 cup canned corn (you can also use freshly cooked corn kernels)

additional ½ cup Monk Fruit Sweetener if you like sweetened cornbread

1

Preheat the oven to 325 degrees Fahrenheit.

2

In a large mixing bowl, combine the almond flour and baking powder (and monk fruit sweetener if you choose).

3

Add in the melted butter and eggs. Blend well. Then add the canned corn, fold the corn gently into the batter.

4

Transfer the batter to a greased cast-iron skillet (or a baking dish).

5

Place in the oven to cook for 25-30 minutes.

6

Let cool for 20-30 minutes before serving.

Serve still warm with lots of salted grass-fed butter 😋