Almond-Cranberry Corn Bread

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 0.0%
  • Fat: 5.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 4g
  • Carbohydrate: 21.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 218mg
  • Calcium: 45mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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