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)


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.  



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