Almond-Cranberry Corn Bread
Ingredients
- 3 ounces all-purpose flour (about 2/3 cup) ⓘ
- 2/3 cup yellow cornmeal ⓘ
- 2/3 cup almond meal ⓘ
- 1/3 cup sugar ⓘ
- 1 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
- 2 large egg whites ⓘ
- Cooking spray ⓘ
Instructions
- Preheat oven to 400°.
- Weigh or lightly spoon flour into dry measuring cups; 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.
Nutrition & Diet Analysis (per serving)
970
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).