We all know that corn is not a good fit for a low carb diet. Traditional cornbread is made from, well, corn, flour, sugar… So, what can I do to make cornbread that tastes like the real thing? We won’t be using corn, that’s for sure.
The secret is in using sweet corn extract. Sweet corn extract will give this cornbread that typical taste and smell that you’re looking for and it will keep the carb content minimal.
Cornbread is a great soup and chilli companion, along with many other dishes. You can eat it as it is or add cheese, butter, honey… With this recipe, you can also make cornbread muffins! Just think about all of the possibilities!
- 1 tbsp sweet corn extract
- 5 cups blanched almond flour
- ⅓ cup monk fruit sweetener
- 1 tbsp baking powder
- ½ tsp baking soda
- ⅔ cup unsweetened almond milk
- 1 tsp lemon juice
- ⅔ cup butter
- 6 eggs
- 1 tsp salt
How to make:
- Grease an iron skillet, or a round baking dish, and save it for later.
- Preheat oven to 350ºF.
- Mix flour, baking powder, salt and sweetener.
- Whisk the eggs, unsweetened almond milk and butter. Add lemon juice and baking soda. Let sit for a few minutes.
- Mix the dry and wet ingredients together. Stir until smooth, then add the sweet corn extract.
- Pour the batter into the greased skillet; smooth the top with a spoon or a spatula.
- Bake for 40 minutes until brown and firm.
- Let cool before you slice.
I personally enjoy eating cornbread with a tall glass of unsweetened almond milk because the sweetness of the cornbread complements the taste of milk so well, but you can use whatever milk you prefer.
One of the simplest ways to enjoy this recipe is to either make a sandwich or put a few slices of mozzarella cheese on top of it while it's still hot- and maybe some smoked ham, too. The combination of sweet and salty will have you on your knees praying to the god of artificial flavoring.