Saturday, December 19, 2009

Almond-Cranberry Cornbread

There were two things about this cornbread recipe that interested me. First, it adds almond flour to the standard blend of cornmeal and all-purpose flour. Second, it's dotted with dried cranberries and sliced almonds -- two of my favorite things.

The resulting cornbread is supposed to yield 12 servings, but I have to admit that I ate one fourth of the pan in a single sitting. Whoops.

If you don't have almond flour, you can finely grind blanched almonds in a food processor. The recipe contemplates that the bread will be baked in a cast-iron skillet; I don't have one, so I used a 9x9 baking dish.

Recipe here.


Vegan Epicurean said...

Your cornbread sounds fabulous. I would have never thought to add almond flour. The texture looks perfect. Thanks for sharing the recipe! :)


Dine With Donna said...

The cornbread has a beautiful looking rich texture. Great photo!
I have to ask. Does the almond flour contribute an almond flavor or is it insignificant?

Beatrice said...

Hi, Donna. I would say that the almond flour adds some almond flavor, but it blends with the flavor of the cornmeal. So, it's not like an almond bread.

I finished this this morning -- yum.

Thanks for reading, and happy holidays,