As I suspected, almond flour is the way to go when replacing corn in cornbread. This time I was out of teff flour, so I gave the "cornbread" recipe another try with almond in place of teff flour, and it was wonderful.
To create a more "corny" cornbread simply replace the teff flour in the
original recipe with almond flour, cut the oil to 1/2 cup, and cut back on the salt a bit. The texture of the batter was a bit runny, but it baked up beautifully in a muffin tin. I haven't tried it in a larger, single skillet or pan.
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savory almond muffin with red bean and kale soup
beans + greens + "cornbread" = comfort food (and dinner) |
I would remove the
original recipe, but I want to leave it as an option for those allergic to nuts. Plus, I never know when I will run out of almond flour. It's nice to have options.
If I can get my computer to cooperate, I will have a video of a knitting technique to post soon. I haven't been too busy eating to do anything else, it just seems that way.
