My low carb cornbread is the side dish you have been waiting to taste. It’s soft, tender, and packed with the sweet flavor of corn. Learn how to make this keto cornbread with just 8 ingredients and a little bit of time.
Preheat oven to 350. Grease an 8x8 pan with cooking spray or melted butter.
Stir together all the ingredients until thoroughly combined. Spread batter in prepared pan.
Bake for 25-30 minutes until firm to the touch and golden brown.
Nutrition Info: This recipe has 9 big servings. Each piece has 5 NET carb per serving. This includes the freeze-dried corn powder. If you cut it into 16 pieces each has only 3 NET carbs. This is how a tiny amount of corn used for flavor can be low carb. See more info on this in the blog post!Corn Powder: To make the corn powder simply grind the freeze-dried corn in a small food processor. Alternatively, you can finely chop it.To Reheat: Wrap the cornbread in a paper towel and warm it in the microwave for 10-15 seconds. If it’s not warm enough, warm for a few more seconds. You can also warm the keto cornbread in the oven at 350 degrees for 10 minutes or so until hot. To Freeze: Cut the cornbread into pieces and wrap them with plastic wrap. Freeze in bag or container for up to 2 months. Thaw then warm before eating. Notes on Sweeteners: