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    Home » Recipes » EASY Keto Cornbread (with how-to VIDEO)🍞

    EASY Keto Cornbread (with how-to VIDEO)🍞

    Published: Oct 7, 2020 · Updated: Sep 19, 2023 by Cast Iron Keto · 95 Comments

    Jump to Recipe Jump to Video Print Recipe

    Get ready to savor the mouthwatering goodness of Keto Cornbread! This easy and quick recipe brings you all the deliciousness of traditional Southern cornbread with a fraction of the carbs. No more longing for comfort food while on a keto journey! We've got you covered with this golden, crusty, skillet-baked delight. So, let's dive in and whip up some tasty keto cornbread together!

    Keto Cornbread with jalapeños and Bacon stacked on a white parchment paper
    Jump to:
    • Is cornbread keto friendly?
    • Preparation and cooking overview
    • Chef's note
    • 🌽 Ingredients for this keto cornbread recipe
    • Ingredient substitutions
    • Additional ingredients
    • Cooking tools required
    • Tools substitute options
    • How to make Keto Cornbread: step-by-step guide
    • Cooking methods
    • Preparation steps
    • Cooking instructions
    • What to serve with keto cornbread?
    • How to make it healthier
    • Time-saving tips
    • What can I prepare ahead of time?
    • Storage and reheating instructions
    • Storage tips
    • Reheating best practices
    • Recipe wrap-up and conclusion
    • Frequently asked questions
    • 📖 Recipe

    Is cornbread keto friendly?

    No, but this one is! We call this recipe "cornbread," even though it doesn't have any corn, simply because it tastes so much like traditional cornbread! It's a real twist on a traditional recipe, and it's super easy to make.

    Preparation and cooking overview

    Start by mixing the wet ingredients in a mixing bowl: the melted butter, heavy cream, and eggs. Then add the dry ingredients: almond flour, coconut flour, baking soda, and salt. Once it's mixed up, add any fillings you want. Pour it into a well-seasoned cast-iron skillet, then pop it into the oven for 30 minutes. In no time, you'll have a delicious low-carb cornbread ready to enjoy!

    Chef's note

    Let your creativity shine as you make this recipe uniquely yours. We took the liberty to add some jalapeños to ours, but it is just as good without them if you're in the mood for something a little milder. For a delightful twist, consider folding in chopped spinach and crumbled feta cheese for a Mediterranean flair.

    • Prep Time: 5 minutes
    • Cooking Time: 30 minutes
    • Total Time: 35 minutes
    • Difficulty Level: Easy
    • Recipe Makes 16 Servings

    🌽 Ingredients for this keto cornbread recipe

    • ½ cup of almond flour
    • ¼ cup of coconut flour
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • 3 large eggs
    • ½ cup heavy cream
    • ¼ cup melted butter

    Ingredient substitutions

    • Almond flour: If you want to switch things up, use hazelnut flour or sunflower seed flour as a replacement. Both options are low-carb and work well in keto baking.
    • Coconut flour: For a different twist, use a flaxseed meal as an alternative. It's low in carbs and high in fiber, making it a great keto-friendly substitute.
    • Heavy cream: To keep it dairy-free, use unsweetened almond milk or coconut milk. Both options will provide a creamy texture without the extra carbs.
    • Butter: For a dairy-free option, use Miyokos, coconut oil, or ghee (clarified butter). They both add richness and flavor while keeping it keto-friendly.

    Additional ingredients

    Feel free to mix and match these optional ingredients with the main recipe to create your personalized keto cornbread.

    • Cheddar cheese: Adding shredded cheddar cheese to the batter will bring a deliciously savory and gooey twist to your cornbread. Think cheesy goodness in every bite!
    • Bacon: Sprinkle some crumbled bacon into the batter for an irresistible combination of smoky and savory flavors.
    • Jalapeños: If you're a fan of a little kick, chopped jalapeños are the way to go! They add a spicy zing that complements the cornbread beautifully.
    • Fresh herbs: Elevate the flavor with fresh herbs like chopped rosemary, thyme, or sage. They'll infuse the cornbread with aromatic goodness.
    • Blackberries: For a unique and slightly sweet twist, add some fresh blackberries to the batter. Their burst of juiciness will surprise your taste buds in the best way!
    • Sweet corn extract: If you're craving that touch of sweetness without the actual sugar, Amoretti sweet corn extract will do the trick.
    • Garlic: Roasted garlic adds a rich and savory flavor to the cornbread, giving it a gourmet touch to make it stand out.

    Cooking tools required

    To make this keto cornbread recipe, you will require the following tools:

    • 10" Cast iron skillet
    • Mixing bowl
    • Measuring cups and spoons
    • Whisk or fork

    Tools substitute options

    • 10.5" cast iron skillet: A cast-iron skillet is a classic way to cook cornbread, and it yields a crusty bottom. However, you can use any baking dish you have. Just make sure it's roughly the same size.

    How to make Keto Cornbread: step-by-step guide

    Cooking methods

    • Baking

    Preparation steps

    1. Gather and measure all the ingredients listed in their required amounts.

    Cooking instructions

    1. Preheat the oven to 325°F (165°C).
    2. In a medium bowl, mix together all of the ingredients, then add in any optional mix-ins that you have chosen.
    3. Pour the batter into a 10″ well-seasoned cast iron skillet and bake for 25-30 minutes. Cool for 5 minutes before cutting and serving.

    Chef's pro tip

    For an extra crunchy bottom, follow this simple trick: Heat a tablespoon of butter in the skillet over high heat. Then, pour the batter into the hot skillet just before transferring it to the oven. This quick step will give your cornbread that perfect crispy crust you'll love!

    Keto Cornbread in cast iron skillet

    What to serve with keto cornbread?

    • Pork belly collard greens: The savory and tender Pork Belly Collard Greens complement the cornbread's delightful texture, creating a comforting and satisfying meal.
    • Keto Fried Chicken: Crispy, flavorful fried chicken perfectly contrasts the soft and moist cornbread, making it a heavenly combination of tastes and textures.
    • Keto version of mashed "potatoes": Creamy and buttery Mashed Cauliflowers made the keto way add a rich and comforting element that pairs beautifully with the cornbread.

    How to make it healthier

    • Reduced sodium: To reduce sodium, you can use unsalted butter instead of regular salted butter. Additionally, use low-sodium baking powder or omit the salt, as the other flavors in the cornbread will still shine through.
    • Fiber boost: To improve the nutritional profile, add some extra fiber by incorporating ground flaxseed or chia seeds into the batter to increase the fiber content.

    Time-saving tips

    • Double the batch: Make a double batch of cornbread and refrigerate the leftovers. That way, you'll have a quick and tasty keto side dish ready to go for future meals.

    What can I prepare ahead of time?

    • Prepare the batter in advance: Combine all the ingredients to form the keto cornbread batter. Transfer the batter to an airtight container or a covered bowl. When you're ready to bake, take the batter out of the refrigerator, stir it, and pour it into your greased skillet or baking dish. Then, follow the baking instructions as usual.

    Storage and reheating instructions

    Storage tips

    • Store leftover cornbread in an airtight container or wrap it tightly in plastic wrap to maintain freshness.
    • Refrigerate the cornbread for up to 3-4 days. Make sure to let it cool completely before storing it to prevent condensation.
    • You can freeze the cornbread in a freezer-safe container or freezer bag for 2-3 months.

    Note: While freezing is possible, the texture may slightly change upon thawing, so it's best enjoyed fresh.

    Reheating best practices

    • Microwave: Place a single slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. Reheat on medium power for 20-30 seconds until warm. Be cautious not to overheat to avoid a drier texture.
    • Oven: Preheat your oven to 325°F (165°C). Wrap the cornbread in aluminum foil to prevent drying out, and place it on a baking sheet. Reheat for 10-15 minutes until warmed through.
    • Skillet: For a crispy bottom, reheat a slice of cornbread in a skillet over medium-low heat. Flip occasionally until heated through.

    Recipe wrap-up and conclusion

    This Keto Cornbread has all the comfort without the carbs. Its crispy golden edges and moist, fluffy interior make it even better than the traditional cornbread you know and love. Don't miss out on this easy, delicious recipe!

    Share this crowd-pleasing cornbread far and wide! Its incredible flavor and versatility make it perfect for gatherings, holidays, or any night you need comfort. Bake up a batch to delight family and friends. Celebrate the simple pleasures in life with this hearty, wonderful recipe. Your tastebuds will thank you!

    Frequently asked questions

    Well, because no one searches for keto bread that tastes like cornbread. We have to name things that people are likely to search for so that the recipe can actually be found and made by all of you.

    Corn doesn't fit in well with a keto diet. Corn has 41g of carbs per cup, that's more than 2 days worth of carbs for most folks on a keto diet. So, that's why we created this recipe!

    You can enjoy this keto-friendly cornbread made with low-carb ingredients like almond and coconut flour.

    Yes! This keto cornbread makes an awesome sandwich or slider bun. Just cut it into your desired shape, and you're good to go! Wouldn't a leftover turkey sandwich with keto stuffing, Keto Cranberry Sauce, and other goodies be delicious?!

    YES! This may be the best part of making this "cornbread" recipe. Here are a few ideas:

    • bacon + cheese + jalapeños
    • blackberry + sage
    • breakfast sausage + cheese
    • green chili + cheese
    • roasted garlic + fresh herbs
    • maple extract + bacon

    You'll want about ½-¾ cup of mix-ins. If using cheese, we've found that ¼-⅓ cup of cheese is great.

    Yes! Use a muffin tin and reduce cooking time to about 20 minutes.

    This Keto Cornbread can easily be made dairy-free! Simply swap the heavy cream for unsweetened plain almond milk and the butter for a dairy-free butter like Miyokos. Sadly, this recipe can't be totally plant-based as there isn't a good sub for eggs in this recipe, so it'll have to stay just vegetarian for now.

    Yes! We even have a recipe handy for you! This Keto Cornbread Stuffing is to DIE for; seriously, it's so good!

    It's perfect for Thanksgiving, Christmas, or any other time you crave stuffing! The cornbread crisps up nicely in an oven; that's the key to drying it out to create the perfect stuffing.

    As always, you can find the full nutritional breakdown, including the carb count (total carbs and net carbs), at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients, as different brands' ingredients may have different values.

    To get a specific serving size you'll want to weigh the final dish and then divide it by the number of servings. We can't provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.

    📖 Recipe

    Keto Cornbread with jalapeños and Bacon stacked on a white parchment paper

    Keto Cornbread

    This Keto Cornbread is an easy low-carb side dish recipe that tastes just like Southern cornbread just without the corn!
    4.67 from 99 votes
    Print Rate Pin Recipe
    Course: Side Dish
    Cuisine: American
    Keyword: baking, bread
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 16
    Calories: 120kcal

    Ingredients

    • ½ cup almond flour
    • ¼ cup coconut flour
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • 3 large eggs
    • ½ cup heavy cream
    • ¼ cup butter melted

    Optional Fillings: see post above for ideas

      US Customary - Metric

      Instructions

      • Preheat the oven to 325° F.
      • In a medium bowl mix together all of the ingredients, then add in any optional mix-ins that you have chosen.
      • Pour the batter into a 10″ well-seasoned cast iron skillet and bake for 25-30 minutes. Cool for 5 minutes before cutting and serving.

      Video

      Nutrition

      Nutrition Facts
      Keto Cornbread
      Amount Per Serving
      Calories 120 Calories from Fat 97
      % Daily Value*
      Fat 10.8g17%
      Carbohydrates 1.5g1%
      Fiber 0.7g3%
      Protein 4.1g8%
      *

      Nutritional values are estimates only and do not include carbs from sugar alcohols.

      # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
      « Seeded Keto Rolls 🥯
      Keto Cabbage Soup with Smoked Sausage 🥣 »

      Reader Interactions

      Comments

      1. Shannon says

        September 06, 2018 at 6:05 pm

        The only thing I would do differently, is to get some butter screamin hot in the skillet first, then pour the batter in. That way you get nice crispy edges. I love your recipes! Keep them coming!

        Reply
        • Alex Lester says

          September 07, 2018 at 2:58 pm

          That's a great idea!

          Reply
        • Theo Dage says

          July 20, 2019 at 1:29 pm

          Who needs butter when y’all got bacon fat?? Put the butter in the batter, fatback (or bacon grease) is for the pan!

          Reply
        • Patricia Savage says

          May 13, 2022 at 11:12 am

          5 stars
          So darn good nobody knows it’s not corn meal!!! I added a teaspoon of corn extract, yes they make just about every extract imaginable, and it really kicks up the flavor.

          Reply
      2. Roye says

        September 06, 2018 at 7:02 pm

        There is no mention as to what size cast iron skillet?

        Thank you,
        Roye

        Reply
        • Alex Lester says

          September 07, 2018 at 2:58 pm

          Sorry about that, 10.5"

          Reply
      3. Kay Hendrickson says

        September 06, 2018 at 11:24 pm

        It is so hot I was sweating like a French whore in Sunday school!
        (After eating your cornbread with jalapeño’s!)?

        Reply
        • Alex Lester says

          September 07, 2018 at 2:57 pm

          Ha! I've definitely heard that one before.

          Reply
        • Alise says

          February 20, 2021 at 11:35 pm

          5 stars
          So so good. Thank you for this recipe! I just made a double batch. It’s so easy and delicious and I like it better than “real” cornbread. I’ve served it with chili several times and a Jamaican curry, and it’s perfect!

          Reply
        • Crystal says

          July 09, 2021 at 8:13 am

          My.grandmother always said i was sweating like a hooker in church. Lol

          Reply
      4. Hannah says

        September 07, 2018 at 5:03 pm

        My parents were from the Blue Ridge Mountains. Mama used to say, "If ya'll are comin' to visit my house, ya'll need to make an appointment. If you're comin' to visit me, then just come on in and sit yourself down." And another one on housekeeping: "My house is clean enough to be healthy, and messy enough to be happy." Both of these are how I have approached my home too.. 😀

        Reply
        • Alex Lester says

          September 09, 2018 at 4:06 pm

          Those are great, I've definitely heard the housekeeping one before. Thanks for sharing!

          Reply
      5. Sandra says

        September 18, 2018 at 2:03 pm

        These gave my husband and me a good laugh this morning. Reading them brings to mind my favorite saying from my dad..."I've got a good memory, but it's short." I use that one now myself.

        Reply
      6. Cynthia says

        September 20, 2018 at 3:43 pm

        Did you use blanched or unblanched almond flour? I've seen a few recipes that call for unblanched, but I'm having a really difficult time finding it anywhere.

        Reply
        • Alex Lester says

          September 26, 2018 at 12:03 pm

          Blanched, this is the one we use -> https://www.bobsredmill.com/almond-meal-flour.html

          Reply
      7. Lorrie says

        September 20, 2018 at 4:27 pm

        Southern saying my grandmother would say while she was picking lint off her clothes.

        “I swear, this sweater catches everything but men and money”

        Reply
        • Alex Lester says

          September 26, 2018 at 12:02 pm

          HA! Lauren just got a kick out of that one when I showed her your comment. That one's pretty great. Thanks for sharing Lorrie!

          Reply
      8. Judy Bloodworth says

        September 23, 2018 at 1:25 am

        My mom had some great comments but they escape me at the moment. I was looking for a "legal" corn bread recipe today and found this. So glad I did. Easy and delicious! Another hit recipe from you!

        Reply
        • Alex Lester says

          September 26, 2018 at 12:01 pm

          Great to hear that Judy!

          Reply
      9. venus says

        September 25, 2018 at 9:09 pm

        Hi Alex,
        I'm sorry for the loss of your grandmother.

        I have been struggling as to what to cook for dinner tonight. For sure whatever it is will have your cornbread on the side.

        Thanks for sharing your heart and your recipes.

        Reply
        • Alex Lester says

          September 26, 2018 at 11:58 am

          Thank you Venus, I hope you enjoy the "Cornbread"

          Reply
      10. Anita says

        October 26, 2018 at 11:28 pm

        How is this without the peppers? I am thinking of using this recipe to make cornbread dressing for Thanksgiving.

        Reply
        • Alex Lester says

          October 27, 2018 at 10:13 am

          It's great! This recipe is a great starting point for any add-ins but can be made plain too. We're actually getting ready to create a stuffing recipe for Thanksgiving based off this recipe.

          Reply
      11. Gaye Miller says

        November 11, 2018 at 9:12 pm

        Thank you so much for this recipe! I've made it several times - plain and with peppers and cheese. I'm going to try making it with some broccoli and cheese, a family favotire. An old saying from my mother-in-law, " Even a blind hog finds an acorn now and then. " One of my Mom's sayings, "He's as crooked as a dog's hind leg." ?

        Reply
      12. Karen says

        November 20, 2018 at 12:28 am

        Can you use homemade almond meal and can this be frozen for future use? Daddy always said to freeze the cornbread so it don't taste fresh. I never knew why.

        Reply
        • Alex Lester says

          November 20, 2018 at 4:02 pm

          I haven't tried to freeze it and Bob's Red Mill Super-Fine Almond Flour is the only flour we've tested it with. Let me know if you try it with anything else or decide to freeze it and how that works out!

          Reply
      13. Lisa says

        November 20, 2018 at 8:32 pm

        Just looking at the recipe doesn't seem like enough batter for a 10.5" skillet. Just wondering: do you measure the bottom of the pan for the size? Thanks

        Reply
        • Alex Lester says

          November 22, 2018 at 12:31 pm

          It's enough! 10.5" is correct.

          Reply
        • Brian says

          December 08, 2018 at 6:29 pm

          It rises alot.

          Reply
        • Amy says

          January 22, 2021 at 11:39 pm

          I doubled it bc it wouldn’t fit in mine either.

          Reply
      14. Brian says

        December 08, 2018 at 6:31 pm

        I made it per the recipe exactly, but it is waaaaay too salty. Going to leave the salt out completely next time.

        Reply
        • Alex Lester says

          December 12, 2018 at 12:50 pm

          Everyone's salt preferences are different, did you make sure that your butter was unsalted?

          Reply
        • M says

          December 19, 2018 at 2:14 am

          Same here! I even used unsalted butter. I'm so disappointed- and I'm usually heavy- handed with salt.

          Reply
      15. BJ says

        December 26, 2018 at 11:06 pm

        I have just finished eating a bowl of Beanless Low Carb Chili Con Carne WITH your fantastic faux cornbread! It is delicious and very pretty to serve as well....However, mine seems quite crumbly...Is there something I should do to solve this? I put mixture into a Hot buttered skillet so it would sizzle and have a nice crust and got so excited that I FOGOT the very pricy Corn Extract I had ordered to use the first time I got a good recipe!!! Can you believe it? I was so perturbed with myself....absolutely going to make again and again....Thank you for sharing and let me know how to keep it less crumbly. The mixture looked great going into skillet.

        Reply
        • Alex Lester says

          January 03, 2019 at 2:26 pm

          Corn extract would be fantastic, I need to get my hands on some of that! I would allow the cornbread to sit for about 20 minutes or so before cutting and serving.

          Reply
      16. Charly says

        January 08, 2019 at 1:55 am

        I love this recipe, very easy and always turns out. But I would say, I’m with a few others. I use a 1/4 tsp. of salt, if that. And unsalted butter of course. But we are all different! This Mississippi girl thanks you! You know we have bread at every meal! Lol.

        Reply
        • Alex Lester says

          January 09, 2019 at 7:24 pm

          Hi Charly, we're glad you love this recipe! I'm going to make a note on the recipe about reducing the amount of salt if folks are sensitive to it. We think it's perfect but we tend to like things a bit more on the salty side.

          Reply
      17. Betsy says

        January 10, 2019 at 5:38 pm

        First time visitor to your site and tried the recipe within a couple of hours of finding it (and will try others as well). I did eliminate the salt based on other comments. This is a keeper for "cornbread" but I'll also use it as "focaccia" for sandwiches.

        Reply
      18. JH says

        January 20, 2019 at 3:35 am

        Thanks! This was pretty good. I heated my cast iron on low heat, dropped the butter in and let it melt. After melting I turned the heat off, whisked in the heavy cream, then whisked in the eggs (since its heated on low and the heat is removed, eggs shouldn’t really cook - I make regular cornbread the same way). I whisked in the dry ingredients which were premixed and smoothed it out. I did use salted butter and so I omitted the salt. It smelled like cornbread for sure! I don’t think it would be super great on it’s own (kind of bland?) but it was fabulous on keto chili!! I wouldn’t have known the difference if I hadn’t made it myself. Next time I might add a bit of swerve or other keto friendly sweetener. Not a big fan of sweet cornbread, but since corn is naturally sweet, I think a subtle sweetness might be good.

        Reply
      19. Burns Warfield says

        January 21, 2019 at 9:50 pm

        Going to try this “cornbread” by the recipe.
        As far as a southern saying here is one from my Grnadfather who lived to be 101!
        He used to tell
        Me this all of the time.
        “I don’t know why the good LORD made more horse’s butts then he made horses!”

        Reply
        • Alex Lester says

          January 28, 2019 at 6:43 pm

          Ha, good one!

          Reply
      20. kimbr says

        January 31, 2019 at 9:05 pm

        Cant wait to try this with my keto soup recipe! My granddaddy would say "you a few ants short of a picnic aintcha baby" to folks with no common sense! LOL!

        Reply
      21. Paul B says

        February 17, 2019 at 4:58 am

        Southern saying. "That's higher than a cat's back"

        Reply
        • Alex Lester says

          February 21, 2019 at 6:17 pm

          Never heard that one!

          Reply
      22. Barbara says

        April 17, 2019 at 3:00 am

        I loved this recipe - it really tastes like cornbread - but I like this better than cornbread!

        Reply
      23. Donna says

        July 28, 2019 at 9:39 pm

        From my father-in-law: Fine as frog’s hair.
        Shut that pneumonia hole

        Reply
        • Deb Carney says

          November 06, 2019 at 4:22 pm

          I remember fine as frog's hair.. love it.. how about, "any better and I'd be twins".

          Reply
      24. Reno says

        August 26, 2019 at 12:18 am

        Tried this recipe over this weekend and my first batch in a cast iron skillet was so salty and so buttery it is inedible. Gave it another try in a spring form pan, 1/2 of the salt and no butter on the bottom of the pan, used parchment paper and vegetable oil spray. Again way too salty but good on the butter. Discovered that my Organic Coconut flour had 10mg of salt, so much of organic. Substituted more Almond flour for the Coconut flour and it came out awesome. I will try to get the corn extract flavoring for the next attempt but even my strict Keto guests raved about this recipe, albeit the third time was the charm. Reno

        Reply
      25. Helen Woods says

        September 22, 2019 at 4:51 pm

        I cant stomach lactose. What can I substitute the heavy cream with?

        Reply
      26. Amy says

        October 22, 2019 at 2:59 am

        Great recipe! Thanks for sharing. Taste like regular corn bread..

        Reply
      27. Amy says

        October 22, 2019 at 3:00 am

        Great with Chili!

        Reply
      28. Deb Carney says

        November 06, 2019 at 4:20 pm

        You know what Thought did? Thought he farted, but he shitted.

        Tough titty said the kitty, but the milk's still good.

        If Mom didn't remember someone's name she referred to them as What's his nuts.

        They had very colorful sayings. Sometimes one just pops out of my mouth without me thinking about it. Thank you for the recipe and for the great trip down memory lane..

        Reply
        • Alex Lester says

          November 14, 2019 at 8:26 pm

          Hi Deb, thanks so much for sharing these. I've definitely heard the milk one!

          Reply
      29. Alice says

        November 15, 2019 at 12:58 am

        This is an awesome recipe. And it is so easy to make. I usually make with the jalapeno and cheese version. The taste and texture is just like cornbread. You can't tell it is not made with any corn. Hey, you think I could dry it out or toast it to make a cornbread dressing? I am going to try it. I wonder if any else has.

        Reply
      30. Bart says

        November 16, 2019 at 9:03 pm

        This turned out perfect the first time I made it. Thanks very much!

        Reply
      31. Mary says

        January 13, 2020 at 6:28 pm

        5 stars
        I love this recipe! My go-to topping is pickled jalapeños and shredded Jack cheese, YUM.

        Reply
      32. Sharon Williams says

        January 15, 2020 at 5:38 pm

        Over like a fat rat in a cheese factory.

        Reply
        • castironketoadmin says

          January 16, 2020 at 5:00 pm

          That's a good one!

          Reply
      33. Jane says

        January 16, 2020 at 8:41 pm

        5 stars
        One of my all-time favorite Keto recipes! I stirred in some pickled, cubed jalapeños and cheddar cheese. Best cornbread ever!

        Reply
      34. barb says

        January 23, 2020 at 1:47 pm

        5 stars
        delicious!

        Reply
      35. Josh says

        March 05, 2020 at 10:04 pm

        How much corn extract should you add? (If adding) Thanks!

        Reply
        • Cast Iron Keto says

          March 07, 2020 at 7:09 pm

          We do a teaspoon or two.

          Reply
      36. carol says

        March 08, 2020 at 5:57 pm

        Cornbread is something I have missed since starting kept. So great to find a keto cornbread recipe that doesn't have some kind of sweetener in it. So many recipes for cornbread seem more like corncake to me. Being a good Mississippi girl, I never sweeten my cornbread. My mama's cornbread was fried first in her cast iron skillet to make a crust and then baked. I'm going to try that with this recipe. I'll also substitute green chiles for the jalapeños. I'll let you know how it comes out.

        It's time to come up to the licking log (said to someone who hasn't quite been as responsible they should).

        Reply
        • gloria says

          December 15, 2020 at 6:03 pm

          How did this recipe work to fry it first for a crust? I'm about to make this and that sounds great. Please tell me the details of how you did it, if it worked!

          Reply
      37. Brenda Warren says

        March 27, 2020 at 12:26 pm

        Delish, thank you for a great recipe and I'm not from the South, but hubby lived there for 8 years, so here are some of his; What do ya think? I think it takes a big dog to weigh a ton and a hell of a cat to whup him, and my favorite is; the truth will stand when the worlds on fire.

        Reply
      38. Karan says

        April 05, 2020 at 12:30 pm

        One of my favourite country sayings: That dog won't hunt.

        Reply
      39. Julie says

        July 25, 2020 at 8:15 pm

        5 stars
        I just made this today and I loved everything about it. Great taste, texure, doesn't crumble too easily and bakes beautifully.

        Reply
      40. Dawn Trottman says

        August 24, 2020 at 4:19 am

        My favorite saying which I came up with outta the blue is "Happy as a pig in slop". It makes my mom laugh, too.

        Reply
      41. Jayme says

        September 15, 2020 at 11:19 pm

        Can you use corn flavoring extract?

        Reply
        • Cast Iron Keto says

          September 16, 2020 at 3:10 pm

          You can! See the post above for more info.

          Reply
      42. Courtney Silver says

        September 17, 2020 at 9:09 pm

        5 stars
        Delish! It's actually the most delicious and moist 'cornbread' I've ever eaten. I overlooked a couple of leftover squares so I made croutons. Cut them into tiny squares, toss in olive oil, salt, pepper mixture - add some basil and rosemary too. Bake at 275 degrees for about 20 minutes, turning at halftime. Yum!

        Reply
      43. Becky Turner says

        October 11, 2020 at 3:23 pm

        JUst discovered your site... and now have it marked to check daily!!!
        This "cornbread" is on the menu for tonight... to go with the keto soup made earlier this week!
        And now I need to make so chili to go with the corn bread for later this week.
        Just in time for the fall weather change that is happening here.

        Reply
      44. Albertina says

        October 19, 2020 at 6:40 am

        5 stars
        I made this cornbread tonight and I am blown away at how good it is. Thank you for this recipe, and it is my new all time favorite low carb recipe!

        Reply
      45. Beverly says

        October 28, 2020 at 11:29 pm

        5 stars
        Doesn't taste like cornbread to me, but I do love it. My husband also loved it. Going to make it again tonight to go with chili. Might add some cheese and crumbled bacon.

        Reply
      46. Tarah says

        November 01, 2020 at 2:23 pm

        5 stars
        Super easy and delicious. I like my cornbread sweet so i added some stevia and erythrital. I also used baking powder, im going to try it today with baking soda. Can you trll me what the difference is please?

        Reply
      47. Matthew says

        November 24, 2020 at 11:57 pm

        The "corn" bread came out great. Was perfect with a bowl of chili.
        Was going to have my brother help make it but,

        That boy is about as sharp as a bowl of mashed taters.

        Reply
      48. Jes says

        November 27, 2020 at 2:43 am

        5 stars
        this is a great corn bread recipe. I wanted to make cornbread salad which is one of my favorite things so I had to find a good keto cornbread... this is now my go to... I used the butter in the recipe and bacon fat in the skillet. I also added tons of sharp cheddar and chopped jalapenos and mixed it in the batter. It turned out super crusty and super moist... as a matter of fact it was too moist to use in the cornbread salad so I left it in the oven while the oven cooled the cornbread. I must sit out uncovered overnight to dry up a little bit. It works perfectly and nobody would be able to tell that it was a keto cornbread salad. Well done on your recipe!

        Reply
      49. Carole says

        November 27, 2020 at 9:14 pm

        5 stars
        This recipe is perfection with the optional shredded cheddar cheese. I have never liked any other low carb cornbread recipe, but this one hit all the required savory notes. In fact, I used the cornbread to make the Tom Fitzsimmons New Orleans style Oyster Dressing for Thanksgiving, and it was fabulous. It was the first time in 11 years since my husband and I went low carb that we have been able to enjoy that recipe at Thanksgiving. So thank you so much for giving us back a treasured stuffing that we thought we would never have again. And, by the way, your cookbook is also fabulous. I've already made many of the recipes and they've all been delicious!

        Reply
      50. Tara says

        November 30, 2020 at 4:32 am

        Can't wait to try this. Thanks for the recipe and the video!

        Here's a phrase to add: when my grandfather went back for seconds at supper, he'd always say, "It's going to waste one way or another." And then he'd spell "WAIST and WASTE" just in case you didn't get his joke. It made me laugh every time because I must've heard him say it 1000 times, but he kept spelling it out like it was the first time he'd said it. He was just the cutest bean. 🙂

        Reply
      51. Kate says

        December 05, 2020 at 10:33 pm

        I didn't see how much of the extract to use = what do you recomend?

        Reply
        • Cast Iron Keto says

          December 08, 2020 at 4:57 pm

          Hi Kate - read the post above for tips on how to use the extract.

          Reply
      52. Jen says

        December 09, 2020 at 8:28 pm

        He’s ‘bout as worthless as a tit on a boar hog

        Reply
        • Cast Iron Keto says

          December 18, 2020 at 2:18 pm

          Oh that's great 😆

          Reply
      53. Dana says

        January 31, 2021 at 8:43 pm

        Haven't tried this, but is there any way to substitute the heavy cream for something else? As in something non dairy.

        Reply
        • Cast Iron Keto says

          February 04, 2021 at 9:20 am

          Sure thing! You can use coconut milk or any unsweetened non-dairy milk.

          Reply
      54. Taylor says

        August 24, 2021 at 6:30 pm

        5 stars
        Try this recipe and you won’t be disappointed. I’m from the south and cornbread is eaten with almost every meal, lol. This will hit the spot—trust me👍🏿. I freeze mine and eat it when I’m craving cornbread.

        Reply
      55. Susan Jerome says

        October 24, 2021 at 5:23 am

        Like Roxie's colloquialisms. My favorites: 1,) I ain't got no dog in this fight 2.) It's his way or the highway.

        Reply
      56. Debbie Black says

        November 19, 2021 at 4:35 pm

        5 stars
        Even when my Husband stopped doing keto for a little while I contuined to make this!!!!! I love this recipe

        Reply
      57. Terry K says

        April 12, 2022 at 3:14 pm

        “Well, shit fire and save the matches!”
        “Nervous as a bastard at a family reunion”
        Thanks for the recipe; now how about one for hush puppies?!?!😁

        Reply
        • Cast Iron Keto says

          April 12, 2022 at 7:51 pm

          Hi Terry! Thanks for your fun comment, haven't heard those two before! We do have a hushpuppy recipe, it's a little jazzed up but should do the trick.

          Reply
      58. Charlene says

        May 05, 2022 at 8:10 pm

        5 stars
        Added it to the top of some ground beef w Mexican spices, added cheese chili powder n jalapeno s to make keto tamale pie. Soooo good with a bit of sour cream. Oddly this gets even better as a left over next day! Thanks!

        Reply
      59. Steph says

        May 06, 2022 at 7:47 pm

        This recipe looks like something I might like..My question is do you put the bacon and cheddar cheese on top or inside the corn bread?

        Reply
        • Cast Iron Keto says

          May 06, 2022 at 11:06 pm

          Per the recipe, you mix in your chosen add-ins to the batter. However, we sometimes keep a few tablespoons worth of the add-ins for adding to the top for a pretty effect. Hope this helps!

          Reply
      60. Jay NYC says

        February 01, 2023 at 9:12 pm

        It's keto bread, yes. And no doubt tasty. But it is NOT keto "cornbread", sorry

        Reply
      61. Sedika says

        August 14, 2023 at 10:49 pm

        5 stars
        I made this to eat with my chili. I doubled the recipe because cornbread. Definitely do not need to double the amount of eggs. Came out great but tastes eggy and watch out for salt too. Don’t use salted butter AND the recommended amount of salt. The chili takes away from the salt and eggy taste as well as a drizzle of maple syrup if you don’t have chili.

        Reply

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