Almond Cornbread with Grilled Stone Fruit
Gluten-free cornbread creates a perfect stage for sexy summer stone fruits
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Dense with healthy fats and protein, almond meal is a fantastic gluten-free flour that is easy to work with and yields a rich, moist cornbread or cake that doesn’t feel heavy. Corn flour will give you a smoother texture than cornmeal.
- 2 cups almond meal
- 2 cups fine-ground cornmeal
- 4 eggs
- 2 cups milk
- ½ cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Grilled stone fruit
- 8 pieces stone fruit (peaches, apricots, or nectarines)
- Olive oil
- Sprinkle of coarse sugar
On top (optional)
- Plain Greek yogurt
- Heat the oven to 350 degrees. Blend all the ingredients together in a large bowl until thoroughly combined. The mixture will be thick and smooth. Let rest for 30 minutes if you have the time.
- Pour the cornbread batter into a lightly greased 10-inch cast-iron skillet (a 9 × 13–inch baking dish also works) and bake for 60 minutes, or until the center is set.
- With about 10 minutes to go on the cornbread, heat the grill to high. Cut the fruit in half, remove the pit, and brush the flesh with olive oil. Add a sprinkle of sugar. Grill the fruit cut-side down for 3–5 minutes or just long enough to warm the fruit and make some lovely grill marks.
- Serve up the grilled stone fruit alongside your almond cornbread. With a spoonful of Greek yogurt, a drizzle of honey, and a hit of cinnamon, this makes a fantastic dessert.
Excerpted from Feed Zone Table: Family-Style Meals to Nourish Family and Sport by Biju Thomas and Allen Lim.
From Yoga Journal