This home cooked low-carb cast iron skillet cornbread is a great side dish and resembles traditional Southern style cornbread.
When I switched over to low-carb eating, I really missed cornbread. What I really missed was sweet southern style cornbread cooked in a cast iron skillet. This recipe is the perfect combination for that sweet savory southern style cornbread!
This post contains affiliate links which means I make a small commission at no extra cost to you. You can see my full disclosure policy for more information.
Sweet Southern Style Low-Carb Cornbread
I grew up eating sweet cornbread made from scratch. When I got married there was a time that I used the cornbread mix from a box and then I switched to using all natural ingredients in our home.
I learned how to make cast iron skillet cornbread using corn meal and of course sugar. Then I went low-carb and just knew that I would no longer eat sweet southern style cornbread that tasted good. Until now.
Cast Iron Skillet Cornbread
This low-carb cornbread is a game changer in my low-carb world. It uses masa mix which can be found in the ethnic aisle at your local grocery store. Masa is basically really finely ground corn.
However, it has been treated with a lime mineral process before it is dried and ground. The process of doing this lowers the glycemic impact. I am sure you can go and do some research learning all about this process but for now, let’s just get a delicious recipe!
Cast Iron Skillet Cornbread
Cast iron skillets are a part of my everyday home cooked meals. If you are unsure of how to use or care for cast iron skillets, I have a post titled, How to Properly Season and Care for Cast Iron Skillets.
I have used cast iron skillets for quite a few years and let me just tell you, there is nothing like cornbread from a cast iron skillet. It is down home cooking at it’s best.
For this recipe, I use two different cast iron skillet sizes. I use a small 8 inch cast iron skillet for my cornbread and a larger 10 inch skillet for the rest of my family. If you choose to make one large skillet of cornbread, then I would recommend using the large 15 inch skillet.
Why would I use two different cast iron skillets? I enjoy adding onions and jalapenos into my homemade low-carb cornbread. The rest of the family prefers to eat it without additional ingredients added. If you choose to add extra ingredients, simply mix them in and bake according to directions.
Low-Carb Cornbread THM Ingredients
This recipe uses several ingredients from the Trim Healthy Mama shop. I have the THM cookbooks, The Trim Healthy Table and The Trim Healthy Mama cookbook. If you are familiar with these recipes, then you will probably already have quite a few of the ingredients in your pantry.
How to Make Low-Carb Cast Iron Skillet Cornbread
This recipe is incredibly simple to make. Simply add all of the dry ingredients into a bowl, mix, and then add the remaining wet ingredients. Mix well and pour into a buttered cast iron skillet.
If you are choosing to add onions or jalapenos to your cornbread, mix them in after adding the wet ingredients. Mix well before putting all the ingredients into a cast iron skillet.
Low-Carb Cast Iron Skillet Cornbread Recipe (THM)
Low Carb Cornbread (THM)
- Cast Iron Skillet
- 1 cup Masa Mix
- 1 cup Trim Healthy Mama Baking Blend
- 6 tbsp Trim Healthy Mama Gentle Sweet
- 4 tsp Baking Powder
- 1/2 tsp Celtic Salt
- 1 1/4 cup Half n Half
- 1/4 cup Melted Butter
- Preheat oven to 425 degrees combine all the dry ingredients in a bowl and mix together add the wet ingredients and stir to mix well until smooth.
- In a cast iron skillet, rub a thin layer of butter and then add the cornbread mixture to the cast iron skillet.
- Bake for 40 minutes or until golden brown on top.
Thanks so much for stopping by today! I hope that this is a recipe that you and your family enjoy!