The Cowgirl Gourmet adapted this recipe from Danielle Walker's "Celebrations" cookbook
If you love corn bread, but are trying to avoid corn in your diet, let this be your new favorite. The 15 minutes it takes to pull the batter together is worth every bite. Test this on some of your friends and family and see if they even recognize what might not be in this "corn" bread. It's loaded with flavor and the light and fluffy interior and the crisp exterior will combine beautifully with your favorite homemade soup or stew.
1/4 cup vegetable or palm shortening, ghee or vegan butter
3/4 cup almond milk or nut milk of choice
Scant 1/4 cup raw honey
1 teaspoon apple cider vinegar
5 pastured eggs
2 cups + 3 tablespoons blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 350 degrees.
In a 10-inch cast iron skillet, heat the oil over medium-high heat until melted. Swirl the oil around the skillet to coat the bottom and sides and then pour the melted oil in a big bowl or the bowl of your stand mixer. Place the skillet back on the stove over low heat.
Using your stand mixer or a handheld mixer, add the almond milk, honey and vinegar to the bowl with the melted oil and mix on medium speed for 30 seconds. Add the eggs individually, beating well after each addition. Add the dry ingredients (almond flour, coconut flour, baking powder, baking soda and salt) and mix until combined. Pour the batter into the hot cast-iron skillet.
Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center of the bread comes out clean. If desired, put the oven on broil and let the top get super golden.
Remove from the oven and cool for 30 minutes and serve warm. Keep any leftovers in the fridge and reheat to serve.
For a real treat, top with your favorite butter or butter replacement and jelly.