Crispy Skillet Cornbread
Crispy Skillet Cornbread
5 tablespoons salted butter, divided
3 large eggs
1/4 cup heavy whipping cream
2 tablespoons water
2 cups finely ground blanched almond flour
2 tablespoons golden flaxseed meal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sweet corn extract (optional)
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Cast-iron or ovenproof skillet
1. Preheat oven to 375°F.
2. Put two tablespoons of butter in ovenproof skillet and place in oven to melt butter. Melt remaining butter on stovetop or in microwave oven.
3. In a medium-sized bowl, whisk together eggs, cream, water, and 3 tablespoons of melted butter.
4. In a small bowl, whisk together almond flour, flaxseed meal, baking poweder, and salt. Stir flour mixture into egg mixture until well combined. Corn extract may be added now for a truer cornbread flavor, but is not necessary.
5. Pour the batter into the ksillet and bake for 25-30 minutes, until lightly browned on top and edges.
2. Put two tablespoons of butter in ovenproof skillet and place in oven to melt butter. Melt remaining butter on stovetop or in microwave oven.
3. In a medium-sized bowl, whisk together eggs, cream, water, and 3 tablespoons of melted butter.
4. In a small bowl, whisk together almond flour, flaxseed meal, baking poweder, and salt. Stir flour mixture into egg mixture until well combined. Corn extract may be added now for a truer cornbread flavor, but is not necessary.
5. Pour the batter into the ksillet and bake for 25-30 minutes, until lightly browned on top and edges.
