WebInstructions. Place cast-iron skillet in the oven and preheat to 375 degrees F. In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk …
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WebSpray an 8-inch baking dish with nonstick cooking spray. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside. In a large bowl, …
Preheat the oven to 450°F. Put a 10-inch cast iron skillet in the oven for at least 10 minutes. Combine the cornbread mix with the black pepper, buttermilk, and eggs. Stir in the melted lard. Move the skillet from the oven to the stove, placing it over high heat. Add half of the remaining lard and swirl to coat the skillet.
Grease your skillet. I love using my cast iron skillet for this low carb cornbread recipe, but if you don’t have one, you can use a regular 10″ pie or round baking dish. It just browns better with the cast iron. Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt.
(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.) In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
Place skillet into the preheated oven to heat. In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.