Skillet “Corn” Bread
8-10
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
¼ c
palm shortening or ghee
¾ c
almond milk
¼ c
light-colored raw honey
1 tsp
apple cider vinegar
5
eggs
2 ¼ c
blanched almond flour
¼ c
coconut flour
1 tsp
grain-free baking powder
½ tsp
baking soda
½ tsp
fine sea salt
Cooking healthy and wholesome meals for guests and special occasions has never been easier with Danielle Walker’s Against All Grain Celebration.
Warm cornbread with butter and raw, creamy honey was always one of my favorite treats to eat during summer barbecues, or during the colder months with a bowl of chili. After realizing that corn caused me extreme bloating and discomfort, I came up with this recipe to replace the old version I used to love.
Directions
- Preheat the oven to 350°F. Heat the palm shortening in a 10-inch cast-iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Place the cast-iron skillet back on the stove top and keep on low heat.
- Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the 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 comes out clean when. Cool for 30 minutes on a wire rack and serve warm.
Reprinted with permission from Danielle Walker’s Against All Grain Celebration, copyright © 2016 by Danielle Walker, published by Ten Speed Press, an imprint of Penguin Random House LLC.
