brown butter & sage skillet keto cornbread
If you are making this recipe as a base for my pecan, sage & sausage cornbread Thanksgiving stuffing, but you prefer white bread stuffing over cornbread, then just omit the Amoretti sweet corn extract.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 slices
Preheat oven to 400ºF. Place 9" cast iron or ovenproof skillet in the oven to preheat.
In a medium bowl combine pork rinds, parmesan, protein powder, baking powder, salt, & sage; mixing with a whisk until well combined.
In a separate large bowl, add sour cream, eggs, corn extract, vinegar, & optional sweetener & whisk until well combined.
Ad the dry ingredients to the wet ingredients and mix with a spatula until well combined.
Turn burner to medium-high/high.
Remove the hot cast iron pan from the oven & set on the burner. Add butter; swirling it around up the sides of the pan & cook until the milk solids bubble and the foam & butter browns. Pour off about 2 TBS of the browned butter into the cornbread batter & give it a quick stir to incorporate.
Quickly pour the cornbread batter into the buttered skillet & spread it out to the edges of the skillet with a spatula. Return the skillet to the oven for approximately 18 minutes, or until cornbread is puffed, browned, the cornbread has pulled away from the sides of the pan, & a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes. Remove & cut into 8 pie wedges. Serve immediately.
Serving: 1slice | Calories: 182kcal | Carbohydrates: 3g | Protein: 13g | Fat: 12g