Keto Cornbread

What better time to share this recipe with you than here at the beginning of the year? Most everyone sets a goal of losing weight at the beginning of the year. The problem is that many of us fall off the wagon before we even get to March. I feel like part of that reason is due to the limitations of good food. That is where my Keto Cornbread Recipe comes in!

Now, I will be the first to tell you that there is just no substitute for real bread. When I say real bread, I mean bread that is made from scratch, not that processed loaf bread you grab at your local store that can sit in the cabinet for months on end and never mold.

I have tried my hand at making keto bread several times. Some I have been able to tolerate, but none that I just wanted to eat a sandwich with. I have bought store-bought keto bread just to keep me from falling off the wagon. I don’t know what they do to that bread (I probably don’t want to know), but it is some of the best keto bread ever made. So, in my world, I have just learned to live with that bread, or I will make my own and only have one piece every morning. I have no desire to be in ketosis, so the extra carbs do not bother me. I am still losing weight and remaining healthy.

Okay, so let me get back on track.

Keto cornbread is about the only bread I will make. The reason is that it tastes like cornbread. I honestly believe part of the reason is due to the fact that I make it in an iron skillet just as I would our normal cornbread recipe. The trick here is to preheat the oven with the iron skillet inside. This gets the iron skillet hot so that when you pour the batter in, it automatically begins sizzling, making a crunchy crust.

You can do these in a muffin tin; however, keep in mind that you may not get the same results. It will still be a good cornbread, but keto bread tends to be more moist in the center. The iron skillet method seems to help with that. One of my favorite iron skillets to use is the wedge iron skillet. You can see it here. This seems to help the cornbread cook completely through. But if you do not have this type of iron skillet, a regular 9” cast iron skillet will work just fine. Just remember to preheat it in the oven.

I will say to each his own when it comes to bread. Yet, I will definitely say I will make this, and both my son and I enjoy it. Especially with some good ol’ white beans and ham. YUM!

I truly hope you enjoy this recipe and try it out soon. If you do, be sure to comment below and leave a review. Every comment and review helps my blog.

Look for “Honey’s Buttermilk Cornbread” recipe coming soon!

If you’re not keto, then you definitely don’t want to miss this one. Everyone says it’s the best cornbread out there.