My Best Low Carb Cornbread Ever THM S has been a long time in the making!
The texture had to be “just right”, then the flavor… well it had to at least remind me of the flavorful, soul-satisfying quick bread that I grew up eating around a table with the people I loved best in the world.
This cornbread had to be cooked in a cast iron skillet so that it could develop a slightly crunchy crust, without crumbling or sticking to the pan. It had to be a real quick bread too, reasonably easy to assemble, moist and delicious but hearty and satisfying.
It had to taste good and hold it’s cornbread consistency (not dissolve) while crumbled up in a hearty bowl of “almost as good as mom’s” vegetable soup. This cornbread had to strum the strings of my memory and take me back home…
In fact, I took it back home, served it to my dad and brother with a big pot of … “almost as good as mom’s” vegetable soup, then I waited for my dad’s highest praise and halfway through the meal there it was… “Better than it has to be!”
Sounds like “Welcome Back” to me!
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Speaking of affiliate links… Click on the picture just below if you don’t have this 10″ Lodge skillet and would like to check it out.
It’s a relatively lightweight chef skillet with sloped sides, I love it and use it every day! You can order it with free shipping with Amazon Prime and it’s good to go right out of the box with no seasoning needed!
My friend Tammy and I have gone back and forth on this cornbread thing for the longest. We have made pans of cornbread and sent recipes back and forth for… a while but never got any quite right.
Finally, I sort of gave up, either the flavor was “off” or the texture was to dry or too spongy or too crumbly. It was sort of like I used to be with the biscuits, just quit until inspiration strikes and then start all over again.
I’ve made a cornbread type topping for two very popular recipes on this blog for many years. One is my Tamale Pie and the other is the Cheesy Hotdog Pie. Both are very good but I wouldn’t say that the texture was quite good enough to make a standalone cornbread and the flavor is helped along by the other ingredients quite a bit.
But one day I was doing a little pleasure reading…cookbook style of course… and came across one of Paula Deen’s cornbread recipes.
It was fantastic looking, of course, and chock full of fat and carbs! But from my experience with my cheesy cornbread, I’m thinking, this recipe is very convertible!
Her cornbread had cheese and corn and these both will add texture but I just used all cheese. Then she used buttermilk and I made my buttermilk sub by using half sour cream (or low carb Greek yogurt) and half water.
I used a combination of sweet mini peppers and added in a jalapeno for the green color in the mix. I just used regular onions instead of green. but any combo there would add that savory flavor that just totally distracts you from noticing a lack of corn flavor in this dish.
My tamale and hot dog pies were originally converted from an almond flour “cornbread” but I’ve played around with them using a combination of almond flour/coconut flour in the low carb Tamale Pie and almond flour/THM baking blend in the Cheesy Hot Dog Pie.
In making My Best Low Carb Cornbread Ever I combined all three for the most legit texture yet! *If you don’t have the THM baking blend I have several different ways to sub for that ingredients but I sure like it and hope you get to order some soon! Aff link below:
Note! This recipe creation is as much engineering as art. So, I’m giving specific recommendations on the combination of flours to use and I’m going to give subs. The first ingredients recommended in the recipe will yield the most “real cornbread like” texture. The subs will still give you a nice pan of bread that I think you’ll really like.
- Preheat oven to 350 degrees:
- 1 cup sliced sweet mini peppers*
- 1/2 medium purple or white onion, cut in half and slice
- oil to saute peppers and onions*
- 1/2 cup almond flour
- 1/3 cup THM baking blend
- 1/4 cup coconut flour
- 2 cups (8 oz. block) sharp cheddar cheese, shredded
- 1 1/2 tsp baking powder
- 1/2 tsp mineral salt
- 4 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup water
- 1/4 cup butter, melted*
- 1T butter to smear in the hot skillet
- Prepare a 10" cast iron skillet by heating enough oil to sauce the veggies.
- Saute the peppers and onions and set aside.
- Combine the flours, cheese, baking powder and salt.
- Then just add the liquid ingredients right over the top and mix well.
- Using the same skillet as the veggies were sautéed in return it to the heat and smear the tablespoon of butter all around to grease and flavor it.*
- Drop this mixture by heaping tablespoonfuls over in the skillet and carefully spread it in the skillet carefully.
- TRY NOT TO DISTURB THE BOTTOM OF THE SKILLET WHEN YOU ADD THE CORNBREAD SINCE YOU DON'T USE AS MUCH OIL AS USUAL FOR THIS CAST IRON CORNBREAD. *SEE NOTE!
*I used a combination of sweet mini peppers and 1 sliced jalapeno
*green onions in very wide slices can be used instead of regular onions
*For 1/3 cup THM baking blend you can sub:
- 2T almond flour, 2T coconut flour, 2T golden flax meal
*Traditionally cornbread batter is added to a smoking hot well oiled skillet for the best crust. I'm not calling for that in this recipe because of the high amount of cheese in this batter. I've never had it stick even once but hate to chance it so just get the skillet nice and warm just before adding the batter and drop the batter all around then smooth it got quickly and place it in the hot oven.
*Hard core cast iron skillet cornbread folks can always smear 1T bacon grease into the skillet and heat it before adding the cornbread instead of butter 😉
Lodge 10 Inch Cast Iron Chef Skillet. Pre-Seasoned Cast Iron Pan with Sloped Edges for Sautes and Stir Fry.
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Amount Per Serving: Calories: 455 Total Fat: 38g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 174mg Sodium: 790mg Carbohydrates: 8g Fiber: 2g Sugar: 3g Protein: 21g