Sugar Free Sweet Cake Cornbread

It will be worth the extra effort to make this sweet cake cornbread that is sugar free.  If you remember from your childhood a local midwestern restaurant called Tippin’s that served sweet cake cornbread with butter, this will bring back great memories but not the sugar.

Sugar Free Sweet Cake Cornbread

Nothing is better when the weather starts to cool than a warm slice of cornbread with melting real butter.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine American

Servings 15

Calories 209 kcal

Ingredients

  

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Step 1

• 1 cup Oat Flour
• 1 cup Yellow Cornmeal
• 2/3 cup White Monkfruit Sugar (Lakanto® Brand)
• 1 tsp Salt
• 3-1/2 tsp Baking Powder
• 1/3 cup Coconut Oil (MCT)
• 1 Egg
• 1 cup Coconut Milk

Step 2

• 1 cup White Monkfruit Sugar (Lakanto® Brand)
• 2 Eggs
• 2 tsp Vanilla Extract
• 1-1/2 cup Oat Flour
• 1-3/4 tsp Baking Powder
• 1/2 cup Coconut Milk

Instructions

 

Step 1

• Preheat oven to 350 degrees
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Stir to combine well.
• Make a well in the center of your dry ingredients and add the CT oil, coconut milk, and egg. Stir until the mixture comes together and there are only a few lumps remaining. Set aside the bowl, and make the white cake part of this recipe.

Step 2

• Grease 9x13" pan
• In a medium bowl, cream together the Monkfruit sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well with a spoon. Finally stir in the coconut milk until the batter is smooth.
• Mix the cornbread mixture thoroughly into the cake mixture. Be sure it is well combined. Pour into 9x13 pan.
• Bake for 30-40 minutes in the preheated oven. Cake is done when a toothpick comes out of the center of the cake clean. Do not overbake.

Nutrition

Calories: 209kcal

Keyword cornbread, sugar free

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