Steps to Cook Favorite Honey Almond Corn Bread

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Honey Almond Corn Bread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Honey Almond Corn Bread Recipe. These almond flour cornbread muffins are perfect for Thanksgiving, or any Fall Whether it's a sweet cornbread or honey cornbread muffins or just a classic southern cornbread. Almond Cornbread with Grilled Stone Fruit.

You can have Honey Almond Corn Bread using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Honey Almond Corn Bread

1. Make ready 1 cup of almond flour.
2. Take 1 cup of yellow cornmeal.
3. Make ready 1/4 cup of sugar or blue agave.
4. Make ready 3 tsp of baking powder.
5. Make ready 1/2 tsp of salt.
6. Prepare 2 of large eggs.
7. Take 1 cup of almond milk.
8. Take 2 tbsp of corn starch.
9. Prepare 1/4 cup of canola oil.
10. It’s 1/4 cup of honey.

I love baking breads in cast iron and your.The honey in the cornbread adds a wonderful flavor!This is probably the best cornbread I've ever had!!I had been looking for a sweet corn bread recipe and this was it.

Honey Almond Corn Bread 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..

The bread is so tender and moist - no one will ever guess that it is gluten free!Honey Cornbread is buttery, lightly sweet, moist on the inside, and crisp on the outside.Renee your cornbread is super gorgeous.

After the first bite I looked at my husband and told him that we had found the recipe we will always use.Did you notice that I sneaked a few corn kernels inside of each one too?This is not your grandmother's corn bread.I found it many years ago and it has always had the best texture – moist, sweet - melt-in-your-mouth good.Adapted from Martha Stewart magazine, I have changed the recipe just a bit.