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Loaded Keto “Sweet Corn” Skillet Cornbread (with Sweet Corn Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Sweet Corn Extract
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
40 minutes
Craving classic cornbread flavor without corn? This easy skillet cornbread whips almond flour, coconut flour, and leavening with fluffy egg whites for lift, then layers in melted butter, almond milk, cheddar, and bacon for savory richness. The not-so-secret weapon is Sweet Corn Extract, which infuses the batter with true sweet-corn aroma and taste. Bake in a buttered cast-iron pan until golden and a tester comes out clean (30–40 minutes). Slice warm and serve with butter (or sweet-corn honey butter).
Ingredients
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2¼ cups blanched almond flour
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¼ cup coconut flour
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2 Tbsp granulated sweetener
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1½ tsp baking powder
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½ tsp xanthan gum
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¼ tsp salt
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5 large eggs, separated
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¼ cup (½ stick) unsalted butter, melted
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⅔ cup unsweetened almond milk
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1 Tbsp Sweet Corn Extract (water-soluble)
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¼ tsp cream of tartar
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5 slices bacon, cooked and finely diced
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1 cup shredded cheddar cheese
Directions
Preheat & prep: Heat oven to 350°F (175°C); butter an 8-inch cast-iron skillet.
Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, xanthan gum, and salt.
Build the yolk base: In another bowl, whip egg yolks until pale and thick (about 3 minutes). Stream in melted butter, then whisk in almond milk and Sweet Corn Extract for deep corn flavor.
Whip egg whites: In a clean bowl, beat egg whites with cream of tartar to stiff peaks for that bakery-style rise.
Combine & fold: Stir the yolk mixture into the dry ingredients. Gently fold in the whipped whites until just combined; then fold in bacon and cheddar for a savory keto cornbread.
Bake to golden: Pour batter into the skillet and bake 30–40 minutes, until the top is lightly browned and a tester comes out clean. Cool slightly; slice and serve warm.
Recipe Note
FAQs
What brand of sweet corn extract works here?
Amoretti Sweet Corn Extract (water-soluble) is the version used in the source recipe.
Is this truly keto if it tastes like corn?
Yes—the corn flavor comes from extract, not cornmeal or kernels.
Can I bake it in a different pan?
A buttered 8" cast-iron skillet gives the best crust, but an 8" square pan works—check doneness at 30 minutes.
How strong is the extract?
It’s concentrated; 1 Tbsp in this batter delivers clear corn flavor. For other recipes, Amoretti lists ~1% use level by weight for foods.
Dairy swaps?
Use ghee or dairy-free butter and your favorite unsweetened non-dairy milk; texture may change slightly.
Do I have to whip egg whites?
Whipped whites add lift to this cornmeal-free batter. Skipping them yields a denser crumb.
How do I make Sweet-Corn Honey Butter for serving?
Whip softened butter with honey (or keto honey alternative) and a drop of Sweet Corn Extract; let sit 30 minutes to meld.
Storage tips?
Cool completely; store airtight up to 3 days or freeze slices up to 2 months. Rewarm in a 300°F oven.
Can I go fully savory?
Omit sweetener and add chopped jalapeños or scallions; keep the extract for that signature corn flavor.
Where else can I use Sweet Corn Extract?
It’s great in puddings, ice cream bases, pancakes, waffles, and breads to amplify corn notes.