Featured Recipe - Almond-Cranberry Cornbread This colorful and tasty autumn bread is delicious by itself or with other dishes, yielding 12 servings. Nut flour such as almond meal can be substituted for up to 1/4 of the all-purpose flour here, and almond meal's hearty texture works well here in corn bread. Find it in health food stores or make your own (about 1 cup blanched almonds in a food processor; processed until finely ground). Ingredients: 3 ounces all-purpose flour (about 2/3 cup) 2/3 cup yellow cornmeal 2/3 cup almond meal 1/3 cup sugar teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 tablespoons canola oil 1 1/2 tablespoons sliced almonds 3/4 cup fat-free buttermilk 1/2 cup dried cranberries large egg whites coking spray Preparation: Preheat oven to 400° Weigh or lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. (Option to the iron skillet: you can also bake the bread at 400° in an 8-inch round cake pan for 16 minutes). Print This Page