One can’t have Thanksgiving without cornbread. This recipe comes as a surprise: I picked up a bag of almond meal whilst shopping and decided to try it as a straight substitute for flour in cornbread. Normally, I use some combination of tapioca flour, garbanzo flour, masa, or any of the other GF powders I have lying around.
With almond meal in hand, I surfed up a couple of recipes, and used this one for inspiration. The result? A nice, surprisingly moist, cornbread that was good enough to reheat and enjoy the following day. This one really hit the spot.
- 100g (1/2 cup) each of white and yellow cornmeal (could use 200g/1cup of either)
- 75g (3/4 cup) almond meal
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 250 ml (1 cup) buttermilk
- 25g (2-3 tbsp.) honey
- 85g unsweetened applesauce [NOTE: Recipe calls for: 60g (4 tbsp) unsalted butter, melted and really this should have meant about 70g applesauce, but I had extra to use up.]
- grease for the skillet (I used ~ 1 tbsp bacon fat)
- Other possible additions: bacon bits, cheese, corn, hot peppers…anything else that strikes your fancy.
- Preheat the oven to 425F/218C
- Put 1 tbsp fat in the skillet and place in the oven to heat
- Whisk together the dry ingredients in a large bowl
- Mix the eggs, milk, and honey in a separate bowl
- Stir the wet mixture into the dry, then add the melted butter and mix thoroughly
- When the fat in the skillet is sizzling hot, pour in the batter
- Cook until the bread is golden on top and firm in the middle. (The recipe said 15-20 mins, but with the extra applesauce, I cooked ours for 30 mins.)
- Serve straight from the pan! (Or not.)