Jenn’s Corn Bread

All five of us Barrys love cornbread. Ironically, I bake it more in our fifth wheel then I ever did in our stick & brick home. Last year I replaced the flour with almond-flour and it only grew our love for this yummy bread! Serve with a pot of red beans as an easy meal or alongside just about any dinner you can think of.

  • 1 cup almond flour
  • 1/2 cup white cornmeal
  • 1/2 cup yellow cornmeal
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup coconut or vegetable oil

Stir dry ingredients together. Add eggs, milk, and oil. Beat just until smooth. Pour into greased cake pan or cast iron pan. Bake at 425° for 20-25 minutes.