I sometimes refer to autumn as the season of corn. There is a lot of corn everywhere in this season.
Although I suppose it’s true that corn is secretly in a lot of things year round.
At least cornbread doesn’t mess around, there is corn within this bread, it’s that simple. There are also almonds, but almond bread doesn’t sound as appealing.
Make sure to grease the pan well, we failed on the pan greasing and the cornbread got kinda stuck. We ended up with a partial cornbread crumble.
Sounds fancier that way.
We have seen other variations of cornbread and their ways to make it fancy. One way that we find interesting is adding actual corn pieces, but this time we chose to keep it simple. Maybe we’ll use it for a recipe later on…
Keep your spices on the food, not the floor,
Your favorite alternative chefs, K & T
Cornbread
Ingredients
- 1¼ cup Yellow Cornmeal
- 1 cup Almond Flour
- 1 tbsp Baking Powder
- ½ tsp Salt
- 1 cup Almond Milk
- ¼ cup Applesauce room temperature
- 2 tbsp Butter room temperature
- ¼ cup Honey
- 1 Egg
- Cooking Spray
Instructions
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Preheat oven to 400 degrees.
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Spray loaf pan with non-stick cooking spray.
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In medium bowl, whisk together cornmeal, almond flour, baking powder, and salt.
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In a separate small bowl, whisk together almond milk, applesauce, butter, honey, and an egg.
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Create a well in the dry ingredients and pour the wet ingredients in. Fold ingredients together until well combined.
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Pour mixture in loaf pan and bake for 25 minutes.