¼ cup coconut flour
1⁄3 cup oat fiber
1⁄3 cup whey protein isolate
1½ tsp baking powder
¼ tsp salt
4 oz. butter, melted
1⁄3 cup bacon fat or coconut oil, melted
¼ cup water
¼ tsp corn extract (optional)
Preheat oven to 350°F (175°C). Place a greased 10-inch (25 cm) cast iron skillet in the oven to heat while you make the cornbread.
Combine all dry ingredients in a bowl.
Add the melted butter, bacon fat, eggs, and water. Beat with a hand mixer. Stir in the corn extract.
Pour the cornbread mixture into the hot cast iron skillet and bake for about 18 to 20 minutes or until lightly browned and firm to the touch.