This low-carb take on a Southern classic relies on the secret ingredient — sweet corn extract. Don’t skip it. You can find it in specialty stores or online, and it’s worth the effort. Now your soup can be paired with cornbread in a great way.

  • 2 ½ cups Blanched almond flour
  • ½ tbs Baking powder
  • 1/6 cup Monk fruit allulose blend (add 2 tbs if you like your cornbread sweet)
  • ½ tsp Sea salt
  • 1/3 cup Unsalted butter (melted)
  • 1/3 cup Unsweetened almond milk
  • 3 large Eggs
  • ½-1 tbs Sweet corn extract

1. Preheat the oven to 400˚F.

2. Grease a 10-inch cast iron skillet and set aside.

3. In a large bowl, stir flour, baking powder, sweetener and sea salt.

4. Mix in butter, almond milk and eggs until smooth, then stir in sweet corn extract.

5. Pour batter into the skillet and smooth the top with a spatula. Sprinkle with a bit of sea salt.

6. Bake 35 to 40 minutes, until a toothpick comes out clean and the top is golden brown.

Serves 6-8 | Time to Table 40 mins