So, I make A LOT of recipes. Two recipes every week for this blog and two to three recipes every week for my other blog. (Did you know I had a second blog? It’s not low carb – I started it years ago before discovering my love of low carb!)
So, that’s 4-5 new recipes a week. Obviously I love all the recipes that I share on the internet (plenty of recipes don’t make the cut), but THIS recipe for low carb cornbread is one that I’m extra excited about!
I’m a huge fan of cornbread, but we all know that corn is full of sugar and starch and it’s definitely not a good fit for a low carb diet.
This low carb cornbread contains zero corn but it still somehow manages to taste soooooo dang close to ‘real’ cornbread and the texture is spot on too! I’m obsessed.
I fed this to my kids and didn’t tell them what it was. Both assumed they were eating traditional cornbread!
Smear on some butter or use this in some homemade stuffing <— recipe for that coming this week, just in time for Thanksgiving! Get excited.
How to make low carb cornbread:
I’m super excited about this recipe because it doesn’t call for any ‘weird’ ingredients that you have to order online. You should be able to find everything you need at your local grocery store, which is a total win! You may even have all the ingredients in your pantry right now!
You’ll need: coconut flour, your favorite sweetener (see below for mine), butter, eggs, cream, salt, and baking soda.
Totally doable list of ingredients, right?
You’ll just mix everything together in a mixing bowl and then spread into a cast iron skillet or 8×8 baking dish.
I prefer cast iron because it gives a nice little crunch to the bottom of the cornbread.
Bake that up and then dig in. We like our cornbread with extra butter and a little drizzle of sugar free honey substitute. Sooooo good!
Products I use for this low carb cornbread:
Coconut Flour: This is easy to find in any well-stocked grocery store, but I can usually find the best price on Amazon.
Monkfruit Sweetener: This is my FAVORITE brand of sweetener. No funky aftertaste. It’s made with erythritol and monkfruit extract so it’s perfect for keto.
Cast Iron Skillet: We use our cast iron skillet for frying bacon, cooking up chicken, and just about everything else too. It’s my favorite skillet!
More low carb favorites to try:Â
Pulled Pork Recipe: This one starts in the slow cooker with a simple seasoning blend!
BBQ Sauce Recipe: For topping that pulled pork!
Cauliflower Soup: Warm, comforting, and totally delicious.
Fathead Pizza: I top mine with all the goodness of a BLT.
Low Carb Corn Dog Muffins
Ingredients
- 6 tablespoons butter, melted
- â…“ cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 2 tablespoons sugar substitute
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 hot dogs
Instructions
- Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
- Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
- Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
- Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
Notes
We serve our cornbread with a smear of butter and a drizzle of sugar free honey substitute.
Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, I'd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.
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Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 167 Total Fat: 15g Cholesterol: 106mg Sodium: 291mg Carbohydrates: 4g Fiber: 3g Sugar: 1g Protein: 4g
65 comments
Could I leave the sweetener out? We don’t like our cornbread sweet. Thank you!
I wouldn’t leave the sweetener out entirely as corn is naturally sweet. You could reduce if you like, though.
Thank you!
but there’s no corn in it…
Yep, that’s why it’s low carb.
Its delicious! Except for the finer texture from the coconut flour, you could serve this and no one would know it’s not from cornmeal. I topped with a little butter and sugar free syrup.
Can u use almond flour versus coconut
Not without some adjustments. I’ve only made it with coconut flour.
Where do you find a honey substitute?
I linked to one in the notes section of the recipe card. 🙂
Have you ever made it without any sweetener I don’t particularly like sweet cornbread.
I haven’t tried this without sweetener. Corn is naturally sweet, so I think it needs at least a little sweetener in there, though you could reduce if you like.
would like to receive your other recipes.
Hi Mary! My other blog is bunsinmyoven.com if you’d like to check that out. 🙂
Is this cornbread sweet? If so, if I leave out the sweetener will it taste like regular no sugar cornbread?
It’s a bit sweet. You should be able to leave out or reduce the sweetener, but I haven’t tried it. Corn is naturally sweet, so I’m not sure I’d leave it out entirely.
I have to be egg free. Will a flax egg or something else work for replacing the eggs? thanks
I have not tried this with anything but eggs, so I can’t say.
I always have these ingredients on hand and looking forward to your dressing recipe.
Hello there. My grandmother used to make her cornbread the day before for her dressing. Can/should this be done this way also?
I didn’t make this in advance, but if you do, you’ll probably want a bit more liquid. 🙂
Coconut allergy in my home…have you tried this with almond flour?
No, I’m sorry, I haven’t.
Thanks for the recipe, not sure what I did wrong. Mine taste like eating a ball of flour :(. I don’t know if it’s because I am not use to coconut flour. I mixed very well, didn’t use blender. Yours looks amazing.
I should add I am not the best cook, Oh I used egg whites, and baking powder instead of baking soda and did accommodate for the amount conversion. Any clue if that was it or not putting in blender?
I haven’t tried this with egg whites or wit baking powder. I’d try it as directed and see if that works for you.
Just made this. I added some cheese and sausage then when it was done I spread on a little butter and the no carb maple syrup. Super good, my husband even liked it. I just need to pick up a diff. sweetener. The stevia from Aldi’s isn’t cutting it lol
Ooh, great additions!
The sweetener from aldi if you are keto it has maltodextrin in it which is a bad sugar alcohol, so I would switch to something else
Can I bake this on top of chili (made with beef) in the oven?
I actually have that on my list of recipes to test! I haven’t tried it yet, but I do think it will work. 🙂
I tried this last night and it doesn’t taste like cornbread at all; it tastes like a bland cake with a cake texture and crumb. I know it’s difficult to get corn flavor on keto, but I was really hoping for a cornbread texture.
I’m sorry to hear that – I really thought this one was spot on. Different tastes, I guess.
I’m with you on that one. I ate one piece then threw the rest out…..TERRIBLE!!
What part of the country are you from, because this tastes nothing like our cornbread in the South.
I’m from the midwest. Sorry this wasn’t a hit for you.
I tried this recipe using almond flour (because I didn’t have coconut flour at the time). since i am not on the keto diet, I did make a couple of changes. I added 1/4 C almond flour (leveled) then I refilled the 1/4 C half of almond flour and the remainder w/cornmeal. I deleted the sugar. the taste was okay but not great.
the next night, I made the same recipe using coconut flour – but still making the changes (adding a little cornmeal and deleting the sugar). it was absolutely yummy and tasted just like cornbread – and I am from the deep south!
I have a recipe that adds a box of Jiffy Cornbread Mix. It already has eggs and all in the bowl. If I leave out the wet ingredients will that be like the box mix? Thanks
I’m not sure I’m following your question.
She’s asking if she can use the dry ingredients from your recipe to replace jiffy mix in a recipe she’s trying to make.
I made this with our chili, was a great spot on cornbread low carb substitute . Our grown daughter ate the wrong cornbread by accident (had one pan of regular and one pan of low carb) she didn’t know till we told her! We will definitely be making this again. Thanks for the recipi
Yay! That’s so great to hear!
I don’t care for the taste of coconut and am wondering how to substitute with almond flour. Seems like I’ve heard that there is more moisture in coconut flour, but it may be the almond flour. Could you give me a recipe using the almond in place of the coconut?? Thanks!
I haven’t made this recipe other than as stated.
I love your blog and use a ton of your recipes, but I was skeptical about this one, especially once I spread the mixture on the cast iron, it looks so weird before cooking hah… But I followed the recipe exactly and this turned out perfect for our New Year’s Day lunch! My dad loves cornbread so he misses it on our keto diet and he asked me to save this recipe for the future. Thank you! (And happy new year!)
Yay! So glad you gave it a shot.
Hey Karly, I just discovered this blog…I’ve been following Buns In My Oven for a long time on FB! I just wanted to say I admire your energy and do NOT know how you juggle all that you do! I’m looking forward to trying your low carb recipes (especially now that the holidays are over!) My husband loves corn bread so I will be trying this recipe for sure! Keep up the good work and Happy New Year!
Thank you for the sweet comment, Debbie!! 🙂 I really hope the cornbread is husband approved and you enjoy the recipes!
Could you add cheese and green chilis to it ok? Would you have to do anything else to it? Thanks! I love your blog!
I think adding cheese and chilis would be great! I haven’t tried it, but I don’t think you’ll need to make any other adjustments.
I added a little shredded cheese, garlic powder, 2 stevia packets instead of 2 tbs (trying to cut sweets) and it was insanely good! Worked great with chili and my family devoured it!
What kind of heavy cream?
I’m not sure what you mean? Just the cream you’d find in the dairy section. 🙂
I wanted to show my love for this recipe by commenting, as there are some less than amazing comments on this recipe for those who felt the cornbread didn’t turn out for them or meet their expectations. I LOVED this recipe! I didn’t find it overly sweet at all as is, and would probably even add a touch of extra sweetener next time, for those of you who feel it may be too sweet for your southern blood. 🙂 As the poster comments, you need a little sweetness to get it to seem like there could possibly be some corn in there. I was always a cornbread and honey butter gal myself so am good with a sweeter cornbread (again, this one is only mildly sweet, so you shouldn’t need to cut down much on the sweetner).
Anyway, I followed the recipe exactly except for the following: I was fearful it would be too eggy, so did 2 egg whites and 2 whole eggs. Also, my batter was super solid and non-batter like, even compared to your video, and there’s no way it would have spread even with a spatula. This is not on you at all, but rather all coconut flours are made differently and some are way more absorbent than others. I’ve noticed this even within the same brand of coconut flour, where I sometimes get a super absorbent batch and have to alter accordingly. I ended up adding some water to carefully smooth it out, a couple tablespoons at a time and probably ended up adding about 1/3c of water total when all was said and done. Even then, it was thick thick THICK, but I could at least sort of spread it around the pan. It’d be nice, especially for coconut flour recipes, if posters gave measurements in volume (grams, for isntance) rather than cups as the measurements can vary so much depending on how someone scoops up the ingredients, but beggars can’t be choosers.
Anywho, I too cooked it in a cast iron, and it cooked beautifully. Does this taste EXACTLY like real deal cornbread? No, not EXACTLY, but pretty darn close. Like my younger daughter who doesn’t yet have much of a discerning palette didn’t know the difference, especially after I added real honey butter to hers. It was every so slightly more cakey than carb-filled cornbread, but only slightly. It also didn’t quite have that gritty after feel of corn meal, so I might (shutter!) add a couple of teaspoons of corn meal in next time since it won’t add much carb-wise to the entire batch. Did it exceed my expectations? It FAR exceeded my expectations! It’s funny to me when people put a lot of time and effort into a keto recipe, trying to make it as close as they can to the original, and others are like, “It doesn’t taste exactly like my grandma’s bread that has 142.5 carbs per serving!” LOL. Of course going from a bazillion carbs down to a couple per serving is going to come with a few texture/ taste differences. That said, this one was such a close substitute that I wanted to sing and dance at the first bite. It was super close. I’ve tried a ton of keto cornbread recipes, nearly all of them made with almond flour. Cooking with coconut flour actually reminds me a bit of a cornbread texture, so I’ve been trying to find a decent one made with coconut flour instead, and haven’t had success. I have even tried some with baby corn pureed into the mixture to give it more a corn flavor (since there are virtually no carbs in baby corn because of the fiber content), but didn’t really like those either. This one, however, blew all of those out of the water. I whipped some softened butter with some cinnamon and FiberYum to replace the honey and it was A-mazing!!! Thank you for sharing!!! This one is a keeper. Yum!
Thank you so much for the thoughtful review!! Interesting that yours was so thick – I suppose I tend to buy the same brand of coconut flour every time and I measure the way I measure. 😉 I wonder if it also had a bit to do with the egg difference? Either way, I’m glad it worked out for you! 🙂
That honey substitute is sweetened with xylitol. Be sure you don’t feed any of this cornbread to your dog – convulsions and possibly fatal liver damage.
I just started Keto so I had a craving for some bread . This recipe hit the spot. I only used 2 Tsp of the monk fruit sweetener, but forgot the baking soda so it was a little flat but still good. Will try this again. Thanks for
The recipe. Super easy to make.
I’m a fan!
We’ve been craving cornbread with our chili and roast beef stew.
This is perfect considering real cornbread is off the table, literally.
Thank you so much!
I can see this being slightly adapted into a great base for the occasional keto-friendly cakes. A splash of liquid flavorings, or perhaps some cocoa powder. Yum!
It works! I upped the butter to a whole stick, doubled the sweetener (I used Pyure an organic stevia blend because that’s all I have on hand), added about 1/4 cup unsweet Hershey’s cocoa powder, one more egg, poured in a few drops of real vanilla, and wow! It’s a perfect low carb German Chocolate cake.
My family and I are thrilled!
Thank you for sharing this recipe… I have many ideas for making the occasional treat using this as a base. Plus we get to love ‘cornbread’ again, too.
Made this last night with a bowl of chili. This was delicious and easy to make. Had one very picky eater over for dinner and he ate the majority of it. Didn’t tell him it was low carb until dinner was over. I didn’t miss the corn cuz I’ve never had it with corn.
Trying this tonight , finally a cornbread I can eat!
Made this tonight…reduced the sweetener to 1 tablespoon, used heated avacado oil in a 10 inch cast iron skillet, and topped with jalapeño slices. Delicious!
Hi Karly, Great recipe! I just made this and it is great! I have been living the low carb life off and on for the last 18 years and I have never ate corn bread unless I went off the low carb train. I am firmly back on and I love your low carb recopies and posts!
That’s great, Walter! Glad you’re enjoying the recipes!
My family just tried this and we loved it! I followed the recipe exactly. My husband told me I need to make it a few times a week. I love cornbread, and this is about as close as I will get, since I eat keto. Thanks!
Yay! Glad you enjoyed!