Southern Style Buttermilk “Corn” Bread- Grain Free

 

Corn breadSo excited to share with you this recipe!!  How do you make cornbread without corn you ask?  I answer: keep reading, it is not as hard as you may think!

The salty, crunchy crust is my favorite part!
This recipe was definitely inspired by my southern roots growing up in a small rural town in Georgia. When I was a little girl, I had a sweet older lady who lived across the street whose house I visited almost daily.  She had chickens, baby chicks, eggs to pick up, she made spoons from gourds, and brooms from broom grass.  She also made homemade candy and buttermilk, and most important, she made lacy cornbread and hoe cake.  Every day it was always on the table, covered with a dish towel.  The lacy cornbread was just that, a thin cornbread that was cooked in leftover bacon grease in a flat cast iron skillet on top of the stove, very crunchy around the edges, it so good! The hoe cake was a fried buttermilk biscuit cooked in a regular cast iron skillet either fried in lard or bacon grease.

 
This Southern Style Buttermilk “Corn” Bread recipe was actually suppose to be the hoe cake, but it reminded me of cornbread so I kept modifying recipe until I achieved a sweet “corn” bread.  So what should have been a big biscuit is now “corn” bread and the grain-free world is a better place for it! πŸ˜‰
 
 
The trick is to have a hot cast iron skillet when you pour in your batter. I used THIS 8 inch pan ($10 on Amazon). This creates the nice crust that you think of when you envision Southern cornbread.  Also, using salted butter (or adding salt to butter) to cook the “corn” bread in is a must.  This gives you that sweet inside with a salty, crunch outside.
 
This can also be made in a corn stick cast iron pan in the oven.
 
 
I like sweet corn bread so I used almost 2 servings (just a little bit) of Kal Stevia.  If  you don’t like sweet corn bread and looking for more savory, add perhaps just one serving or omit it completely.
 
As you will see, I made the recipe a few different ways, using a few different ingredients and the “corn” bread turned out great.
 
This Southern Style Buttermilk “Corn” Bread was great with my 3 Meat Chili or by itself with a little grass fed butter!
 
 

Southern Style Buttermilk “Corn” Bread

Serves 4
 
1/2 cup almond flour (I use Honeyville)
2 tbps coconut flour
1-1/2 tsp baking powder (or homemade baking powder- see below)
1/8th tsp salt (only add if not using salted butter)
1-2 servings of Kal Stevia or sweetener of choice(depending on desired sweetness)
1 egg
1/4 cup homemade buttermilk (or 2 tbsp of sour cream, 2 tbsp heavy whipping cream and 1/2 tsp of vinegar)
3 tbsp of butter, melted (salted)
**Extra 2 tbsp salted butter for pan
 

Directions

  1. Place 8 inch cast iron skillet on top of stove on med-low heat while preparing batter to preheat.
  2. Blend dry ingredients.
  3. Whisk wet ingredients well.
  4. Add wet to dry and mix.
  5. Let stand for 3-4 minutes and mix again.
  6. Add butter to frying pan.
  7. Then add batter, spreading it out to almost completely cover the pan.
  8. Reduce heat slightly and cover and cook 10 minutes.
  9. Turn off heat and remove cover and allow to set for another 5.
  10. Serve warm.  Carefully remove first piece of bread using a small spatula.

For “Corn” Sticks

Preheat the stick pan and the oven to 350 degrees for 15 minutes.  Add 1 tsp of salted butter to each stick well.  Use about 2 tablespoons of batter for each stick.  Bake for about 15-20 minutes, trying to achieve that brown crust, but do not burn.  Remove carefully because this recipe is more delicate than the traditional cornbread.

The Set up.
The finished product. 

Homemade Baking Powder

 
1 tbsp baking soda
2 tbsp cream of tarter
1 tbsp arrowroot powder
 

Directions

  1. Mix ingredients well.  Substitute when recipe calls for baking powder exact proportions.
  2. Store in airtight container.
 
 
Nutrition for Southern Style Buttermilk “Corn” Bread:
 
Each Serving: Less than 3.5 net carbs (using buttermilk)

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Comments

  1. says

    I can hardly wait to try this! I'm really looking forward to seeing how it will work cooking it on top of the stove. I've missed my cornbread that I made adding a can of creamed corn and sour cream and sugar to the batter. I always started the recipe by turning the oven on to 350 degrees, put lard in a cast iron skillet, then put the skillet in the hot oven where it stayed while I mixed the batter. Then I took the pan out of the oven and enjoyed the sizzle and scent when adding the batter to the hot grease in the hot pan–a fabulous sensory experience from beginning to plate! I'm glad you're bringing this experience back to my kitchen and dinner table, Melissa!

  2. says

    Yummy! I need to get a cast iron pan as I think I got rid of mine because they were to heavy. This sounds awesome and I miss corn bread! Can't wait to try this! Thanks!

  3. says

    Glenda Pearl, please let me know how you like it. I love corn bread too and I really wanted to capture the experience, taste and texture of what I grew up eating!Linda, you can make this in a cake pan or loaf pan but you won't get the crunchy outer crust but it will still be yummy. Let me know how it turns out!Rose1956, you are welcome! Hope you enjoy a piece of corn bread with some butter soon! πŸ˜‰

  4. says

    Just in time for winter soups/chili etc…..sounds yummy and can't wait to give it a go………thank you for the time you spend in testing recipes – so we don't have to!!! Terry

  5. Paulette says

    Can’t wait to try this!! I’ve just been doing grain free for two months and love, love, love your site!!! I’m already wondering what I will do for Thanksgiving because I always make corn bread dressing, do you think this would work for that??? Thank you soooo much!!

  6. Karen says

    I used to heat my iron skillet in the oven, at the same time melting lard in it like Glenda. This produced a nice crispy crust. Then baked it in the oven. Was wondering if I could do the same with this recipe.I have a glass top stove and am leery of dropping a cast iron pan on it as it would probably break. .Have had my cast iron skillets put away since I couldn’t have cornbread but will get them back out if this can be cooked in the oven. Also wonder if this would work for cornbread stuffing..

  7. Tara says

    Will this work in a regular non-stick pan? I really want to make this but I don’t have a cast iron pan
    I did see your comment about using a cake pan, but I realllllly want the crunchy top too!! This way of eating is new to me (I’m on day 5) and am desperate for something bread-ish. I feel like a ravenous wolf searching for bread!

    • says

      lol Tara. You can use a regular pan. The reason I like the cast iron skillet is for that nice hard crust on the bottom. Wanting bread?? Have you tried my “Better than Red Lobster Biscuits” on the blog?? You could omitt the garlic for a more neutral (but still delicious) bread! Hope this helps!

  8. Sarah says

    Thank you, Melissa! This recipe is fantastic!!! I have a large cast iron skillet (I think it is a 12″). I quadrupled the recipe so the cornbread would be a little thicker, got the pan/butter sizzling hot on the stove top, poured the batter in, and baked at 350 for 35-40 mins. Everyone loved it!

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