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Almond-Cranberry Corn Bread

Photo: Randy Mayor; Styling: Cindy Barr
Yield 12 servings (serving size: 1 wedge)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 149
  • caloriesfromfat 0.0 %
  • fat 5.4 g
  • satfat 0.4 g
  • monofat 3.3 g
  • polyfat 1.4 g
  • protein 4 g
  • carbohydrate 21.9 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 218 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.