Almond-Cranberry Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 ( ), 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 |
Directions:
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.
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