Keto Cornbread with Turmeric in an Iron Skillet
Traditional cornbread is made with cornmeal and all-purpose flour; however, keto cornbread is made with almond flour to reduce the carbs and sugar content, allowing one to stay in ketosis and enjoy a low-carb food.
Cornbread is traditionally made with cornmeal as the primary ingredient. Cornmeal is a coarse flour ground from dried corn, giving cornbread its characteristic texture and flavor.
The term "cornbread" comes from the fact that it's bread made from corn, like wheat bread, which is made from wheat flour. Corn has been a staple crop in the United States for centuries, particularly in the southern regions where cornbread is especially popular. Native Americans were the first to use corn to make bread long before European settlers arrived. They ground corn into meals and used it to make various dishes, including a type of flatbread similar to what we now call cornbread.
Over time, cornbread recipes have evolved, incorporating different ingredients and cooking methods, but cornmeal has remained central to its identity. Today, cornbread is enjoyed in various forms across the United States and beyond, from sweet and cake-like to savory and crumbly, and it remains a beloved comfort food for many.
But now, we have Keto Cornbread made with blanched almond flour. Its texture is different, but it remains a staple of the American diet minus the carbs.
What Is Keto Cornbread Served With?
Keto cornbread can be served as a side to many dishes in many ways. Below are the versatile ways to serve Keto-friendly cornbread.
Chili: Cornbread is a classic accompaniment to Keto or low-carb chili. Its slightly sweet flavor complements the savory and spicy taste of chili.
Soup: Serve cornbread with a bowl of your favorite Keto soup, such as tomato soup, chicken noodle soup, or vegetable soup.
Barbecue: Cornbread pairs wonderfully with Keto-friendly and low-carb barbecue dishes like ribs, pulled pork, or brisket. It adds a nice contrast of flavors and textures.
Stews and Braises: Cornbread is excellent for hearty stews and braised dishes like beef stew, cabbage stew, or pot roast.
Greens: Serve cornbread alongside collard, turnip greens, or any other leafy green vegetable. The combination of cornbread and savory greens is delicious.
Salads: Use cornbread as croutons, especially in salads with a Southern or Tex-Mex twist. It adds crunch and flavor to the salad.
Breakfast: Cornbread is fantastic for Keto or low-carb breakfasts. Serve it with butter alongside eggs and bacon for a hearty start to the day.
Sandwiches: Cornbread is a good bread for sandwiches, especially if it's sliced and toasted. It works well with fillings like ham and cheese, pulled pork, or fried chicken.
Cheese Platter: Cornbread pairs nicely with cheese. Serve it alongside a variety of cheeses for a tasty appetizer or snack.
Honey or Jam: Enjoy cornbread with your favorite Keto berry jam or preserves for a sweet treat.
Below is a recipe for Keto Cornbread With Turmeric Made In An Iron Skillet
Ingredients:
3 Cups of Blanched Almond Flour
2 Cups of All-Purpose Almond Flour
T Tbsp of baking powder
1/3 C of your favorite sweetener such as Truvia, Stevia, Monk Fruit, etc
1 Tsp of Sea Salt
2/3 C of Olive Oil
1 C of Unsweetened Almond Milk
3 Tbsp of Organic Apple Cider Vinegar with moth
6 large eggs at room temperature
1 Tbsp vanilla extract or sweet corn extract
1 Tbsp ground turmeric (for color and flavor)
Instructions:
Preheat the oven to 400 degrees F (204 degrees Celsius). Melt butter in a 10-inch cast iron skillet. Sprinkle Blanched almond flour over the butter and heat on low until the almond flour turns lightly brown. Turn off the heat.
Mix all the dry ingredients in a large bowl, including blanched almond flour, all-purpose almond flour, baking powder, salt, turmeric, sweetener, and salt.
Mix the wet ingredients, such as the eggs, almond milk, olive oil, vanilla or sweet corn extract, and apple cider vinegar, into the dry ingredients and mix well by hand. The batter has a thick consistency, but if the batter is too thick, you can add in more almond milk until you have achieved your desired consistency but not cake batter thin.
Transfer the batter into the iron skillet and smooth top with a spatula. Bake for 40 minutes to an hour or until an inserted cake tester comes out clean and the top is golden brown.
Serve and enjoy your homemade cornbread with turmeric!
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