This is one of the few recipes on the site that doesn’t primarily use weights as measurement. That’s because this recipe works best in volume ratios.
- 1 cup fine almond flour
- 1/4 cup coconut flour
- 1 cup crushed pork rinds
- 1 tsp baking powder
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- pinch salt
- 3 eggs, beaten
- 4 tbsp. (2 oz/ 57 g) salted butter, melted
- 1/4 cup (2 fl oz/ 59 ml) hot water
- 1 cup shredded cheddar or pepper jack cheese
- bacon grease, for greasing the pan
- Preheat oven to 425 degrees F.
- Rub the inside of a cast iron skillet or a 9-inch metal pie plate with a generous amount of bacon grease. Heat the greased pan in the hot oven while you’re mixing the batter (a minimum of 5 minutes at 425). You want the hot fat to be almost smoking.
- Stir together all of the dry ingredients, except the cheese.
- Add the hot water and melted butter and give it a quick stir to incorporate, then stir in the eggs. The batter doesn’t need to be completely smooth, but you don’t want any large clumps and it should all be incorporated.
- Gently stir in the cheese.
- Remove the heated skillet or dish from the oven and immediately pour in your batter. You should hear a nice sizzle when the batter hits the skillet. This is normal.
- Return the skillet to the oven and bake at 425 for 10 minutes.
- Reduce heat to 350 degrees F and continue to bake another 10 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let stand to rest 5 minutes, then loosen the cornbread around the sides of the skillet to release, and cut into 8 wedges. Serve warm with plenty of butter.
To crisp up any leftover cornbread, reheat in the oven at 350 degrees F for five minutes.
Per 1/8 recipe: 278 cal, 13.5 g protein, 22.7 g fat, 5.6 g carbs, 2.8 g fiber, 2.8 g NET carbs
- Serving Size: 1/8 recipe
Keywords: cornbread, crispy, cheesy, cornbread dressing, holiday