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.