yield: 10 servings
prep time: 10 minutes
cook time: 30 minutes

Cornbread was a staple in my Grandma Ida Mae’s house when I was growing up; I believe she made it every day. In the evenings, Papa would eat the leftovers as a snack crumbled up in a glass of cold buttermilk. It’s hard to measure up to Grandma’s cornbread, but this keto-friendly recipe is a great substitute for the high-carb version.

• 5 tablespoons salted butter, divided
• 3 large eggs
• ¼ cup heavy whipping cream
• 2 tablespoons water
• 2 cups finely ground blanched almond flour
• 2 tablespoons golden flaxseed meal
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon sweet corn extract (optional) (see Note)

1. Preheat the oven to 375°F.

2. Put 2 tablespoons of the butter in a 10-inch cast-iron skillet or other ovenproof skillet and place it in the oven to melt the butter. Either in the microwave or in a small saucepan on the stovetop, heat the remaining 3 tablespoons of butter just until melted.

3. In a medium-sized bowl, whisk together the eggs, cream, water, and 3 tablespoons of melted butter.

4. In a small bowl, whisk together the almond flour, flaxseed meal, baking powder, and salt. Stir the flour mixture into the egg mixture until well combined. Stir in the corn extract, if using.

5. Pour the batter into the prepared skillet and bake for 25 to 30 minutes, until lightly browned on top and around the edges. Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

Notes:

The sweet corn extract is not required but is recommended for a fuller cornbread flavor.