Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 9 to 10 inch cast iron skillet over medium heat. In a large bowl, whisk together almond flour, coconut flour, baking soda, and …
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Southern-style cornbread is so unique because of how it is cooked in a skillet. The skillet is put in the oven, or over the fire and preheated. Butter, Bacon grease, or another type of fat (oil) is added to the pan. Once you put the batter in the hot skillet, it causes the exterior to crisp up.
My top tip: consuming some carbs (such as this low carb cornbread) should have very little impact on your GI if consumed the right way: eat your greens first (I do a small fatty salad with evoo and acv), and be sure to pair it with a fatty main course (i.e. the chili!).
It truly doesn’t matter which you use as it purely preferences in my opinion. I believe most classic southern cornbreads were made with white cornmeal, mainly because that was what was grown in the fields in the old days.
Whether you use a cast-iron skillet or a cake pan, this cornbread will not disappoint! Perfect for Thanksgiving dressing or anytime you need an old school favorite. Preheat the oven to 450° and grease a 10-inch ovenproof skillet or round pan with butter or spray.