Prep 10 mins
Cook 12 mins
This cornbread is sweet and delicious. Try it plain first. Vegan and gluten free. The almonds and cornstarch replace the eggs, buttermilk, oil, and all purpose flour.
- 3⁄4 cup cornmeal
- 1⁄2 cup almonds (60 raw almonds)
- 1⁄3 cup sugar (reduce for low sugar dietary needs)
- 1⁄2 tablespoon double-acting baking powder
- 1⁄2 tablespoon cornstarch
- 3⁄4 cup water (warm or hot)
- Finely chop the almonds, the add them (dry) to a blender. Blend until a fine meal consistency. Add the water and blend until smooth. Do not strain.
- In a glass baking bowl or cassarole dish, combine all dry ingredients. Blend well.
- Add the heavy almond milk mixture from the blender to the bowl of dry ingredients. Blend well.
- Bake at 400 deg F, 12-15 minutes, until golden on top. (No need to preheat or grease anything.).
You may be hesitating and thinking, "Is this REALLY going to work?". But don't. It works!! It's delicious!! Instead of refined sugar, I used palm sugar. It was sweet and moist, scrumptious!! Thanks for sharing.
MMMmmmmm! I changed a few things on your recipe, but not much. I swapped honey for sugar because I like honey in cornbread. I also did grease the pan (and I am glad I did) and I did preheat the oven. Pan size wasn't specified, but I used an 8x8 pan and the bread ended up being about 1 inch thick. So if you want a thicker bread, use a 6x6 or double the recipe. WE at nearly the entire pan between my husband and I and my 2 year old son served with some ham and bean soup (we are not vegan...just gluten free). I will definitely make it again. It was really really easy (much easier than most gluten free or even regular recipes) and should have a good amount of protein with all those almonds.
This recipe rocks! I am doing a vegan/GF detox diet right now and needed something bread-like. All the other recipes I found used lots of ingredients that I do not have on hand, so this one was perfect! Used 1/4 C agave nectar instead of sugar, added into the blender with the water in step 1. Added additional 1/4 TB cornstarch to compensate for the extra liquid from using the agave. Baked until the edges were golden and the top was crackly. I didn't grease the baking dish and it came out fine, mine was not crumbly at all. Much denser than my regular flour-based cornbread but very tasty! Great plain as well as drizzled with additional agave nectar. THANK YOU FOR THIS! I will be making it again!!