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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.
- 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.).