Invisible Keto

Making real food for real people.

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Skillet Cornbread

I cover this in butter, eat some, then pop the skillet in my fridge for a quick reheat later.

This is a base recipe designed for one personal-sized skillet or baking dish. For more servings, you can scale it up as desired. If you'd prefer one large skillet that you can cut slices from, scale for 10 servings and use a large cast iron pan.

Make this at least a few hours ahead of time so you can chill in the fridge to firm up the center.

Ingredients (1 skillet)

  • Cornbread Batter, prepared separately
  • 1 small slice of butter for each skillet, to coat the bottom before baking

Method

Prep

  1. Preheat oven to 350°F (175°C). Place 1 small personal cast iron skillet in the oven while it preheats. Preheating the skillet is critical for proper crust formation.

Bake

  1. Remove hot skillet from oven and add a small tab of butter. Swirl to coat bottom and sides.
  2. Spoon batter into skillet, filling no more than ¾ full. Smooth the top with the back of a spoon or damp fingers for a more even finish.
  3. For deeper crust, brush tops lightly with melted butter.
  4. Bake 25–30 minutes at 350°F, until edges are golden and the center springs back lightly when pressed. Ideal finished internal temperature is approximately 200–205°F. Coconut flour dries quickly, so avoid chasing deep color.
  5. Optional crust boost: For a deeper browned edge and crisper bottom, increase oven temperature to 400°F for the final 2–3 minutes of baking. The center should already be set before increasing heat. Watch closely to prevent over-browning.

Chill and Reheat

This step is critical, to firm it up and really make the flavors pop.

  1. Cool in skillet for 10–15 minutes. Place in fridge to chill for a couple of hours to firm up the center.
  2. Let stand for 15-30 minutes to reach room temperature, then reheat in oven at 350° for 15-20 minutes, until it's fully warmed through.

I like to drop a few pats of butter on it in the last minute or so, so they'll melt into the crust.

Storage

  • Refrigeration: Store tightly wrapped up to 4–5 days.
  • Freezing: Freeze individually up to 2 months.
  • Reheating: Reheat in a 350°F oven until warmed through, 15-30 minutes, or rewarm directly in the skillet for restored crust.

Inspirations