Honey Almond Corn Bread
Me and my mom started this from a cornbread recipe in a magazine. My mom wanted less wheat and diary in the recipe, so she switched the all-purpose flour to almond flour and milk to almond milk. The result was a delicious cake-like cornbread with a mellow flavor and sweet ting. Don't miss it!
Honey Almond Corn Bread
Me and my mom started this from a cornbread recipe in a magazine. My mom wanted less wheat and diary in the recipe, so she switched the all-purpose flour to almond flour and milk to almond milk. The result was a delicious cake-like cornbread with a mellow flavor and sweet ting. Don't miss it!
Cooking Instructions
- 1
In a bowl, combine flour, cornmeal, sugar (if using agave, combine with wet ingredients in step 4), baking powder, and salt.
- 2
In a small bowl, beat the eggs.
- 3
In a separate bowl, mix corn starch and almond milk.
- 4
Mix almond milk, oil, agave (if used), and honey into the eggs. Then, stir the wet ingredients into dry ingredients until just moisted.
- 5
Pour into a greased 9-in square baking pan. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- 6
For a desert, spread a very small amount of honey on top, and optionally add whipped cream or sugar glaze. Serve warm.
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