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Feed Zone Table: Almond Cornbread with Grilled Stone Fruit

This is a delicious gluten-free cornbread that you can serve as a great dessert or hearty side to your meal.


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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.

  • Serves: 8

Ingredients

Almond cornbread ingredients

  • 2 cups almond meal
  • 2 cups fine-ground cornmeal (Corn flour will give you a smoother texture than cornmeal.)
  • 4 eggs
  • 2 cups milk
  • ½ cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Grilled stone fruit ingredients

  • 8 pieces stone fruit (peaches, apricots, or nectarines)
  • Olive oil
  • Sprinkle of coarse sugar

Topping ingredients

  • Plain Greek yogurt
  • Honey
  • Cinnamon

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.


Almond Cornbread – Per Serving: Calories 430, Protein 14 g, Carbs 54 g, Fat 19 g, Fiber 7 g, Sodium 376 mg
Grilled Stone Fruit – Per Serving: Calories 79, Protein 1 g, Carbs 12 g, Fat 4 g, Fiber 2 g, Sodium 0 mg
Adapted from Feed Zone Table: Family-Style Meals to Nourish Life and Sport by Biju Thomas and Allen Lim, with permission of VeloPress.