Almond-Cranberry Cornbread

Posted by Admin Saturday, 19 December 2009
There were two things about this cornbread recipe that interested me. First, it adds almond flour to the standard blend of cornmeal and all-purpose flour. Second, it's dotted with dried cranberries and sliced almonds -- two of my favorite things.

The resulting cornbread is supposed to yield 12 servings, but I have to admit that I ate one fourth of the pan in a single sitting. Whoops.

If you don't have almond flour, you can finely grind blanched almonds in a food processor. The recipe contemplates that the bread will be baked in a cast-iron skillet; I don't have one, so I used a 9x9 baking dish.

Recipe here.