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How to Cook Tasty Honey Almond Corn Bread

Honey Almond Corn Bread. 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. This gluten free cornbread is made with honey and is moist, perfectly sweet, and tender. The bread is so tender and moist – no one will ever guess that it is gluten free!

Honey Almond Corn Bread The milk I used was Silk Unsweetened Vanilla Almond Milk and I love it. 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. You can cook Honey Almond Corn Bread using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Honey Almond Corn Bread

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

The gritty texture of almond flour is perfect for giving the Paleo bread a crumbly A touch of honey adds natural sweetness to the cornbread without going overboard in sugar. I make the cornbread all the time without making the honey butter. But when I do make I switch the milk out with soy milk, (I think hemp or almond milk should do fine as well. A gluten free Honey cornbread and muffin mix that delivers delicious treats and is quick and With its rich, sweet flavor, our Gluten Free Honey Cornbread is a real multi-tasker.

Honey Almond Corn Bread step by step

  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..

Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. It's a pleasure to serve this moist cornbread to family and guests. Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk.

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