Nut meals can replace up to one-fourth the all-purpose flour in baked goods. Almond meal's hearty texture works well in corn bread. Look for it at health food stores or from Bob's Red Mill (www.bobsredmill.com), or place about 1 cup blanched almonds in a food processor; process until finely ground. If you don't have a cast-iron skillet, you can also bake the bread at 400° in an 8-inch round cake pan for 16 minutes.
3 ounces all-purpose flour (about 2/3 cup)
2/3 cup yellow cornmeal
2/3 cup almond meal
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons canola oil
1 1/2 tablespoons sliced almonds
3/4 cup fat-free buttermilk
1/2 cup dried cranberries
2 large egg whites
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl.
Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.
Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
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