Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • Optional Sweetener
  • 4 eggs
  • 4 tablespoons melted unsalted butter, measured solid
  • 1 tablespoon melted unsalted butter, measured solid (to grease the pan )

Instruction

  • Preheat oven to 350 degrees.
  • Combine the almond flour, sweetener, and baking powder in a large mixing bowl.
  • Combine the melted butter and eggs in a smaller separate bowl. Beat the eggs and mix well.
  • Add the butter and egg mixture to the dry ingredients and stir.
  • Because I used a wedge pan, I transferred the batter to a cup with a spout for an easy pour into the skillet.
  • Place a cast iron skillet (I used my favorite cast iron cornbread wedge skillet) on the stove on medium-high heat. Add the 1 tablespoon of butter and ensure the pan is fully greased. Adding the cornbread to a hot cast iron skillet will result in cornbread with crispy edges. This is optional, but is the traditional way of making cornbread.
  • When the pan is hot and sizzling, pour the cornbread mix in the skillet and smooth the top with a silicone spoon. Transfer to skillet to the preheated oven.
  • Bake for 20-25 minutes until a toothpick returns clean. Mine was ready right at 20 minutes.
  • Cool for at least 10 minutes before slicing.