Sunday, February 15, 2009

Almond-Cranberry Corn Bread

When cranberries hit the grocery store, I bought several bags and put them in the freezer so I could use them later. But then I forgot about them! I came across this recipe recently and made a note of it so I could use up the cranberries. Or at least some of them. So that is what I did.

Obviously I substituted fresh cranberries for dried, and there's probably a discernible difference since Craisins are sweeter, but I liked the fresh cranberries' texture in it. The cornbread doesn't really taste like corn bread - more like a light cake. I'm not really sure why. I toasted the almonds a little too much so the toasty-almond flavor is very strong in ours, but that's good. It will be yummy for lunches but I don't think this is something we would make again.

cornbread

Almond-Cranberry Corn Bread
Cooking Light, 1/09

Nut meals can replace up to one-fourth the all-purpose flour in baked goods. Almond meal's hearty texture works well in corn bread. Look for it at health food stores or from Bob's Red Mill (www.bobsredmill.com), or place about 1 cup blanched almonds in a food processor; process until finely ground. If you don't have a cast-iron skillet, you can also bake the bread at 400° in an 8-inch round cake pan for 16 minutes.

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

1. Preheat oven to 400°.

2. 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.

3. 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.

4. 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.

Yield: 12 servings

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