Honey Almond Corn Bread. These almond flour cornbread muffins are perfect for Thanksgiving, or any Fall Whether it's a sweet cornbread or honey cornbread muffins or just a classic southern cornbread. I have a horrible sinus infection and have been feeling run down lately. I felt like some comfort food today and some soup and cornbread.

Cornbread that's moist and tender on its own, but even better served with butter. This gluten free cornbread is made with honey and is moist, perfectly sweet, and tender. The bread is so tender and moist - no one will ever guess that it is gluten free! You can cook Honey Almond Corn Bread using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Honey Almond Corn Bread

You need 1 cup of almond flour.
Prepare 1 cup of yellow cornmeal.
Prepare 1/4 cup of sugar or blue agave.
It's 3 tsp of baking powder.
You need 1/2 tsp of salt.
It's 2 of large eggs.
You need 1 cup of almond milk.
You need 2 tbsp of corn starch.
It's 1/4 cup of canola oil.
You need 1/4 cup of honey.

Almond meal's hearty texture works well in corn bread. This is not your grandmother's corn bread. I found it many years ago and it has always had the best texture -- moist, sweet - melt-in-your-mouth good. All products linked here have been independently selected by our editors.

Honey Almond Corn Bread instructions

In a bowl, combine flour, cornmeal, sugar (if using agave, combine with wet ingredients in step 4), baking powder, and salt..
In a small bowl, beat the eggs..
In a separate bowl, mix corn starch and almond milk..
Mix almond milk, oil, agave (if used), and honey into the eggs. Then, stir the wet ingredients into dry ingredients until just moisted..
Pour into a greased 9-in square baking pan. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean..
For a desert, spread a very small amount of honey on top, and optionally add whipped cream or sugar glaze. Serve warm..

We may earn a commission on purchases. Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn.