Lemon Nutmeg Cornbread
Amy LoSacco
“My favorite part of this recipe, though, may be that it just works.”
ingredients
- 1 cup cornmeal
- 1/2 cup almond flour
- 1/2 cup sorghum flour
- 1/4 cup potato starch
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup coconut oil (or butter)
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar (plus more for sprinkling)
- 2 eggs
- 1 cup milk (non-dairy milks work well also)
- Zest of 1 lemon
directions
- 1
Preheat the oven to 350.
- 2
In a large bowl, whisk together the cornmeal, almond flour, sorghum flour, potato starch, baking powder, xanthan gum, nutmeg and salt.
- 3
In a medium bowl, cream together the coconut oil, brown sugar, and granulated sugar. Add the eggs one at a time and beat to combine. Whisk in the milk and lemon zest.
- 4
Add the wet ingredients to the dry ingredients and stir until combined. Pour the batter into a greased 9” round cake pan. Sprinkle generously with granulated sugar (this is purely optional, but necessary for a crunchy, sugary top--i.e. my favorite part) and bake for 30 to 35 minutes, until the top is crusty and a toothpick inserted in the center comes out clean.
Source: Britt Hodges
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