Lower Carb Skillet Buttermilk Cornbread Recipe

Andrew DiMino November 24, 2010 Recipes, Side Dish Recipes Leave a comment 1,001 Views

Lower Carb Skillet Buttermilk Cornbread Recipe

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As a Yankee, I’m used to stuffing made from wheat bread, but if your roots lie in the South, you’ve likely grown up on cornbread stuffing. You’ll need to make your own cornbread if you want to keep the carbs reasonably low. Here’s a lower carb recipe for a good Southern-style cornbread. I have been known to bake this batter in a cast-iron cornstick mold for a festive holiday quick bread. Wonderful.

Author: Dana Carpender
Category: Low-Carb

Ingredients

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Lower Carb Skillet Buttermilk Cornbread Recipe
1 cup whole grain cornmeal
1 cup almond meal, homemade
6 tablespoons flax seed meal
6 tablespoons vanilla whey protein powder
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons salt
2 cups buttermilk
2 eggs, beaten
1/2 tablespoon butter

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Instructions

Preheat your oven to 425° F. Put a cast iron skillet in the oven to heat at the same time.
In a mixing bowl, combine the cornmeal, almond meal, flax seed meal, vanilla whey protein powder, baking soda, baking powder, and salt. Mix these dry ingredients together until everything is evenly distributed.
Measure your buttermilk, break the eggs into it, and whisk the two together, but do not pour them into your dry ingredients yet!
When the oven and the skillet are up to temperature, pour the buttermilk and egg mixture into the dry ingredients, and whisk until everything is wet.
CAREFULLY remove that smoking-hot skillet from the oven. Spray it with non-stick cooking spray, and throw the butter in the bottom, quickly sloshing it around the bottom of the skillet. Pour in your batter, and put the skillet back in the oven. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before serving with butter and/or low sugar preserves.