The cream corn would have been just as good without it." Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes. Meanwhile, whisk together milk and flour in a small bowl until smooth.
Fold in shredded cheddar cheese and cream cheese. Pour batter into preheated cast iron skillet and bake on the middle rack for about 30 minutes. Remove cornbread from the oven and let sit for 5 minutes before slicing. Serve on its own slathered with butter, or with your favorite keto soup and enjoy!
In a large bowl combine the eggs, melted butter, sour cream and liquid stevia. Whisk until fully incorporated. Add the dry ingredients to the wet in two batches as you combine – Sour cream really is a must because it adds an extra zing and provides moisture so the cornbread doesn’t get dry while baking.