Ingredients:

• 5 cups Blanched Almond Flour
• 1 tbsp Baking Powder
• 1/3 - ½ cup Besti monk fruit allulose blend sweetener
• 1 tsp Pink Himalayan Sea Salt
• 2/3 Butter
• 2/3 Unsweetened Almond Milk
• 6 large eggs
• 1 tbls Sweet Corn Extract

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet with butter.
2. In a large bowl, stir together the flour, baking powder, Besti sweetener, and salt.
3. Stir in melted butter, almond milk and eggs, until smooth, then stir in the sweet corn extract.
4. Transfer batter into the prepared skillet and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick come out clean and the top is golden brown.

*TIP: If you want to mimic the buttermilk that some traditional cornbread recipes use, you can stir a teaspoon of lemon juice into the almond milk before adding it to the recipe. Let it sit for a few minutes to curdle, then you can add it to the batter. If you do this, also add 1/2 tsp baking soda.