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.
Your cornbread sounds fabulous. I would have never thought to add almond flour. The texture looks perfect. Thanks for sharing the recipe! :)
ReplyDeleteAlicia
The cornbread has a beautiful looking rich texture. Great photo!
ReplyDeleteI have to ask. Does the almond flour contribute an almond flavor or is it insignificant?
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.
ReplyDeleteI finished this this morning -- yum.
Thanks for reading, and happy holidays,
B