Low Carb Cornbread

Can I use coconut cream instead of the heavy cream?

I tried this recipe, being a midwest boy, thoroughly prepared to scoff at it and not like it. I was TOTALLY wrong! I made the recipe almost exactly, lowering the sweetner as I’ve ever liked my cornbread sweet, and it was AWESOME! Eating this with my Keto friendly chili was a true joy. Thanks for the recipe!
Bill M

I have to tell you- this recipe turned out fabulously! My husband and suffer from not having any bread substitute with any reasonable mouth appeal. This recipe done exactly as the author gave it, except for 1) decreasing my sweetener, a combo of erythritol and monk fruit to two teaspoons and adding two pinches of cayenne pepper, cause I have always added that to my cornbread after living down South, came out perfectly! This is a flat-out lovely recipe!!!! Btw, I also paid attention to what everybody else said. The minute the cornbread came out of the over with a texture and taste to die for, I pulled together the recipe another respondent gave for making it into a chocolate dessert cake! Whowzie!!! I used the basic ingredients provided by this delightful host site, but did as the other person advised: upped the butter to a whole quarter stick, used 5 tablespoons of monk fruit/erythritol , used 1/4 cup of special dark chocolate cocoa powder I happened to have, used 4 jumbo eggs instead of 3, and 1 1.2 teaspoons of vanilla. The other thing different was that I used my hand mixer to blend the 4 eggs and heavy whipping cream ( the only thing I keep in the house) with the vanilla, the salt, and lastly the melted butter, added the sweetener, got the whole thing frothy before I added from a separate bowl, the fork-blended coconut flour, 1/4 cup cocoa powder, and cocoa. Using a level measure on all dry ingredients and mixing the batter just like you would a box0cake, i.e. for 2-3 minutes on high speed with hand blender, so it looked mostly smooth and wet and lush. Pour into into the prepared frying pan, just like you would for the cornbread, checking at 20 minutes at 350 degrees, just like the cornbread recipe. It took in my oven 30 minutes to have the toothpick come out dry. Everyone’s over differs. Have to tell you: the chocolate cake variant of this is to simply DIE for!!!! I’ve tried just about every low carb cornbread and chocolate cake recipe out there. I’ve thrown more ingredients and failed experiments than I’d like to remember. The only thing that got me through is that a famous woman chef and cookbook author, Nathalie Dupree, who used to have a TV show back when I was in med school, used to say all the time- “men go out and spend thousands on golf clubs, with no chance of really improving their game, but they do it, cause they can, and just to see it it will make a difference. Why are women so afraid to “waste” a recipe?” There are many reasons for that. But, I will tell you. Try this recipe for cornbread, making it 2 teaspoons of sweetener instead of what is called for is that’s what you prefer. Otherwise, you are looking at the perfect, literally perfect stand-in, for cornbread recipe. And, do try the chocolate cake variant. Spectacular! This is one of the best low carb recipe sites out there. Thank you, site owner, for doing such a tremendous job for helping the rest of us cope with our cravings, our heredity, and attempts to stay healthy. Respectfully yours, Emily Clionsky, MD

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!

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!

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.

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 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!

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!