Besides cornmeal, the other ingredients for this buttermilk cornbread recipe include vegetable oil or bacon grease, baking powder, baking soda, kosher salt, eggs, and buttermilk. Add two tablespoons of vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for about five to seven minutes to heat up.
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.
The best cornbread recipe is my grandmother's, and this is it—sweet and moist! Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet.
Add wet ingredients: melted butter, almond milk, and eggs. TIP: If you want to mimic the buttermilk that some traditional cornbread recipes use, you can stir a teaspoon of lemon juice into the almond milk before adding it to the recipe. Let it sit for a few minutes to curdle, then you can add it to the batter.