Why You’ll Love This Low Carb Cornbread Recipe
Whether you’re watching your carbs or just looking for a delicious twist on a classic favorite, you’ll love this low carb cornbread recipe.
I can’t get enough of its rich, buttery flavor and satisfying texture. It’s perfect for pairing with chili, soup, or just slathering with butter.
The best part? It’s incredibly easy to whip up. With minimal ingredients and a quick baking time, I find myself reaching for this recipe again and again.
Plus, knowing it’s low carb means I can enjoy it guilt-free. Trust me, once you try it, you’ll be hooked!
Ingredients of Low Carb Cornbread
When it comes to making low carb cornbread, the ingredients are what set this recipe apart. You won’t find any cornmeal here, but don’t worry; this cornbread still has that comforting, familiar taste that you crave. The secret lies in the clever combination of cream cheese, eggs, and a few other low carb staples.
Plus, it’s super easy to gather everything you need. Let’s take a look at what you’ll need to whip up this delicious treat.
Ingredients for Low Carb Cornbread:
- 8 ounces cream cheese
- 3 eggs
- 3 tablespoons Splenda sugar substitute
- 1/3 cup Atkins baking mix
- 1/2 teaspoon baking powder
- 1/2 cup soy grits
- 1/4 cup buttermilk
- 2 tablespoons bacon grease or oil
Now, you might be wondering, “What are soy grits?” Well, they’re a wonderful low-carb alternative to traditional cornmeal, giving your cornbread that lovely texture without the extra carbs.
And don’t fret if you’re not a fan of Splenda—you can swap it out for another sweetener you like, but just check the conversion ratios. It’s all about finding what works best for your taste buds.
And if you’re feeling fancy, a dash of your favorite herbs or spices can really elevate the flavor. So, gather your ingredients, and let’s get ready to make some delightful low carb cornbread that’s sure to impress your family or just satisfy your snack cravings.
How to Make Low Carb Cornbread
Making low carb cornbread isn’t just simple; it’s a delightful journey that fills your kitchen with warmth and a hint of nostalgia. First things first, grab your 8 ounces of cream cheese and beat it in a mixer until it’s creamy and smooth. You want this to be airy, so take your time with it.
Next, crack in 3 eggs—yes, the whole eggs, not just the whites—and add 3 tablespoons of Splenda sugar substitute, which will give your cornbread that lovely sweetness without the carbs.
As you mix, slowly incorporate 1/3 cup of Atkins baking mix and 1/2 teaspoon of baking powder. The baking mix is a game changer here; it helps the cornbread rise beautifully while keeping things low carb.
Now, here’s where we get a little different: stir in 1/2 cup of soy grits for that classic texture. They might sound unusual, but trust me—they work wonders. Add in 1/4 cup of buttermilk for moisture (who doesn’t love a little richness?), and finally, toss in 2 tablespoons of bacon grease or oil to add that savory depth.
Now, if you’re like me, you might momentarily pause to think about how much bacon grease is too much, but don’t overthink it—just go for it.
Once everything is mixed together into a batter, let it sit for at least 5 minutes. This little rest allows the flavors to meld together beautifully.
Meanwhile, preheat your oven to 350 degrees Fahrenheit while your trusty cast iron skillet warms up inside. Once it’s nice and hot, carefully transfer it to the stovetop and add that bacon grease or oil, coating the sides and bottom to guarantee a lovely crust.
Pour any excess oil into your batter, mix it well, and then pour everything back into the skillet. Bake until golden, which usually takes about 20 to 25 minutes. You’ll know it’s done when that delicious aroma fills your kitchen and your cornbread has a beautiful golden hue.
Just try not to eat it all in one sitting; I know it’s tempting!
Low Carb Cornbread Substitutions & Variations
If you’re looking to mix things up with your low carb cornbread, there are plenty of substitutions and variations to explore.
For a dairy-free option, try using coconut cream instead of cream cheese. If you want a nutty flavor, swap in almond flour for the Atkins baking mix.
I love adding spices like cumin or chili powder for a kick. You might also consider incorporating shredded cheese or jalapeños for additional flavor.
For a sweeter twist, use erythritol or monk fruit sweetener. Don’t hesitate to experiment and find the combination that makes your taste buds dance!
Additional Tips & Notes
While experimenting with your low carb cornbread, keep in mind that the texture can vary based on the ingredients you choose.
I’ve found that using cream cheese creates a delightful moistness, but if you prefer a lighter feel, consider reducing the cream cheese slightly.
Also, don’t skip letting the batter sit; it really helps the flavors meld.
If you want a hint of sweetness, adjust the Splenda to your taste.
Finally, be sure to check the cornbread a few minutes before the suggested baking time; ovens can differ, and I’ve had mine perfect in just 25 minutes!