Comments on: Coconut Flour Keto Cornbread Recipe

By: Kay

Kay — Tue, 21 Feb 2023 02:44:22 +0000

I just used the baby corn, not the extract, but I really enjoyed the real corn flavor. Thanks for a great recipe

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 22 Aug 2022 14:55:56 +0000

In reply to Nita. The corn flavoring is available online (Amazon and others) but it's bit pricey. I use baby corn as it has a low net carb. Regular corn products are not low in net carbs.

By: Nita

Nita — Sun, 21 Aug 2022 20:35:38 +0000

Hi I have been wanting cornbread for so long since we are doing low carb we don't do bread!
Questions though, where can I obtain the corn flavoring and can I use cream corn?

By: Baltisraul

Baltisraul — Sat, 18 Jun 2022 13:24:59 +0000

I used the baby corn and the corn extract. Now it really has a genuine cornbread flavor.

By: Karen

Karen — Sun, 26 Dec 2021 19:21:36 +0000

Wow! It looked beautiful and came out great! It was so quick and easy to make, and I love that it uses coconut flour. I baked it for 40” in an 8x8 metal pan lined with parchment paper. I added one teaspoon of corn extract, but it smelled very “corny” even before I added it. Many times keto breads are dense and heavy, but this was light and fluffy—a keeper!

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 17 Aug 2021 14:45:34 +0000

In reply to Jluna89. I keep the bread stored in the refrigerator and haven't noticed much change in texture the next day. Although I do like to toast the leftovers. You could add corn flavoring but I find them to be pricey. Adding a little more corn shouldn't alter texture too much.

By: Jluna89

Jluna89 — Mon, 16 Aug 2021 22:47:21 +0000

In reply to marla. I made this as is per the recipe with the sweetener but I’m still wanting more of the corn texture. Would adding more baby corn not mess up the measurement of the other ingredients? Also, my cornbread was a little mushy on the second day. Was that normal? Thank you! ????

By: Chuck

Chuck — Fri, 08 Jan 2021 08:04:58 +0000

Tried this tonight and enjoyed it very much. I added a little bit of red pepper and a few jalapenos. Also added 1 tsp of corn flavoring. It turned out great!

By: Judy

Judy — Fri, 30 Oct 2020 22:52:03 +0000

Delicious! I made a small batch to try, and now I'm gonna make a full recipe for 12. I miss bread in my Keto diet, so this is the greatest substitute.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 22 Oct 2020 18:16:06 +0000

In reply to Luiza Avshar. I used a 15 ounce can drained.

By: Luiza Avshar

Luiza Avshar — Thu, 22 Oct 2020 17:35:50 +0000

In reply to Lisa MarcAurele.

Thank you for the recipe! The bread is very tasty, I wasn't sure about the quantity of the baby corn - did you give the size of the can used, or 15 oz is the amount of the drained corn. So I used one 15 oz can drained. Turned out very well!

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 28 Sep 2020 19:49:34 +0000

In reply to Maureen. The original recipe was baked in a 9x13-inch stoneware loaf pan which is still an option as the ingredients and amounts are the same. But most cornbreads are baked in cast iron so I changed that. I'd use about 1 teaspoons and add a little more if needed.