This beginner-friendly recipe delivers authentic Southern flavor sans the carbo-load in just over half an hour!
I haven’t spent much time in the southern United States. But when I visited Savannah, Georgia, a couple of years ago, I noticed a few culinary differences from my Northern turf. First off, sweet tea seems to be the Southern bevvy of choice. I asked for unsweetened iced tea at one restaurant and was met with confused bemusement. Also, cornbread is on every single menu. I tried several versions and loved the subtle variations of each one.
I embraced a low-carb lifestyle shortly after that trip. I mostly love the changes in my diet—but once in a while I get a hard craving for the sweet-and-savory staple of Southern cuisine. So when I came across this keto buttermilk cornbread recipe, I was keen to give it a try. Plus, my brother gifted me a cast-iron skillet years ago that I’d never used, and this seemed like the perfect opportunity to break it out.
The batter was super easy to mix together and pop into the oven. After about 10 minutes, the most mouthwatering aroma wafted from my kitchen. It was a preview of the scrumptious flavors to come! I could hardly wait for the bread to cool down before cutting into it. Mine developed a delightfully crisp crust while staying moist inside, much like the cornbread I had sampled in Georgia. The flavor profile was different, though—with a nice tang from the buttermilk but a deeper savoriness that reminded me of nothing so much as a hushpuppy!
I like to make this dish on Sunday mornings when my partner and I can linger over brunch together. It feels like a treat without tanking my low-carb goals!
Why use a cast-iron skillet for this recipe?
The cast-iron skillet plays a major role in the success of this cornbread recipe. First off, cast-iron skillets are great at retaining heat and distributing it evenly. That ensures your cornbread will cook evenly, have no raw spots, and develop a consistent texture. Plus, well-seasoned cast iron is naturally nonstick, making it easier for slices to release and infusing the bread with a subtle, earthy flavor. Preheating the skillet and melting butter before adding the batter are also essential steps. They create the crisp, golden crust that’s a classic hallmark of Southern-style cornbread. These steps are particularly important for keto versions like this recipe, which can otherwise be softer due to the almond flour.
Don’t have a cast-iron pan? No problem! Alternatives include a heavy-duty, oven-proof stainless-steel or carbon-steel pan and a round metal cake pan or pie plate. Preheat any of those with the pat of butter as you would a cast-iron skillet. Glass or ceramic baking pans will do in a pinch, but you won’t get as crisp a crust—and you’ll need to lower the oven temp by about 10 degrees and check earlier for doneness.
How do I store leftovers?
Once your keto cornbread has cooled completely, wrap it tightly in plastic or store it in an airtight container or resealable bag. It’ll keep for about 2 days at room temp in a cool, dry place. You can also store it in the fridge for up to 7 days or in the freezer for up to 3 months. Thaw overnight in the fridge or at room temp for an hour or so. To restore that fresh-baked texture, heat your bread in a 300°F oven for about 10 minutes, or microwave it for 20–30 seconds.
Similar recipes to try
Hungry for more low-carb, grain-free bread recipes? Try this one for Keto Cauliflower Bread, this Keto Cinnamon Bread Recipe, this one for Low-Carb Almond Flour Bread, this one for Gluten-Free Banana Bread, and this one for Maple-Bacon Cornbread Muffins.
Keto Buttermilk Cornbread
Ingredients
- 1 tablespoon butter
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup full-fat buttermilk
- 2 green onions diced
- 1 jalapeño diced and deseeded
Instructions
- Preheat oven to 400°F. Put the tablespoon of butter in a small cast-iron skillet and place it in the oven to preheat while you mix the cornbread.
- In a medium mixing bowl, whisk together the almond flour, baking powder, and salt until combined.
- Add the egg and buttermilk to the bowl and whisk until combined.
- Fold in the diced green onions and jalapeño.
- Carefully remove the hot skillet from the oven. Transfer the batter to the hot skillet. Use a knife or offset spatula to smooth the top.
- Bake until the edges and top are a deep golden color, the center is no longer jiggly, and a knife inserted in the center comes out clean or mostly clean, about 20 minutes.
- Remove from oven and let the cornbread rest at room temp for 10 minutes before slicing. Serve warm.
Ummm, there is no cornmeal in the recipe. Not even corn. It may be good, but how do you call it cornbread?
Hi Sherry, You’re right technically it’s not traditional cornbread. I did my best to make a keto friendly version which reminds me of cornbread.