5 cups blanched almond flour
1 Tbsp. gluten-free baking powder
1/3 cup monk fruit allulose blend (this is lightly sweet — use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet)
1 tsp. sea salt
2/3 cup butter, melted
2/3 cup unsweetened almond milk
6 large eggs
1 Tbsp. sweet corn extract
Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.
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