Few things can pair well with brisket, eggs, bacon, and honey (amongst other things) – but cornbread fits the bill! Unfortunately, the name itself tells us it consists of corn… and bread. Two things that not going to bode well on a low-carb, keto, or gluten-free diet. Except… we can make cornbread that’s absolutely delicious and you’d never know the difference. The one ingredient that makes “bread” not taste like bread is the one that puts the ‘bread’ in cornbread: almond flour.
Why not use corn in the recipe?
There’s no real corn in this recipe because although corn itself IS gluten-free, it is not low-carb or keto friendly. Fortunately, we can get the same texture of cornbread with almond flour. The semi-dry, sort of grainy texture that’s not great for bread imitations, makes almond flour THE ideal flour for cornbread. Lucky us!
Sweet Corn Extract?
Yup! This is what is going to take our ‘cornbread’ from feeling like cornbread to tasting like cornbread. I did the gamut of quantities to get the right amount of corn flavor and it seemed like 2 tsp of the Amoretti Sweet Corn Extract was the sweet spot. The downside? This stuff is expensive! It costs a little more than $20 USD for a 2 ounce bottle – ouch. If you use the recommended 2 tsp, you can get 6 cornbread batches out of the bottle. However, if you use 1.5 tsp for a hint of corn flavor, you can stretch the bottle to 8 batches. It’s expensive – but I found it’s a great tool for my sanity (as it really DOES taste and feel like cornbread).
Just keep in mind that the corn extract is OPTIONAL! Your cornbread will still be delicious with some butter, but simply won’t have that oh so comforting corn taste!
Is this cornbread sweet?
This recipe is not sweet at all! It has just enough allulose to give it a hint of sweetness. You could also use erythitrol, but I’m just a big fan of allulose. One thing to keep in mind: do not skip the sweetener! It helps retain moisture in the cornbread – otherwise the cornbread will turn out more like a scone: dry and crumbly. However, if you want a sweeter cornbread, add about 75 grams of your sweetener of choice instead of 50g!
Can I make these into muffins?
Absolutely – this recipe works really well as muffins! Just set the initial cooking time to 20 minutes and add 5 minutes at a time – they will cook faster!