Sweet Stinger Almond Cornbread


  • 1 1/4 cups gluten free all-purpose flour
  • 1/2 cup Sweet Stinger Almonds
  • 1 teaspoon xanthan gum
  • 3/4 cup cornmeal (fine)
  • 1 cup sweet corn 
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine Pink Himalayan Sea Salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup refined coconut oil
  • 1 De-seeded and Diced Serrano Pepper
  • 1 large egg, room temperature
  1. Preheat oven to 375 degrees and butter a cast iron skillet (preferably ) or spray an 8x8 pan
  2. Crush almonds in food processor or chop with chef knife
  3. In a large bowl, whisk together the gluten free flour, Sweet Stinger Almonds, xantham gum, cornmeal, sweet corn, baking powder, and salt. Set aside.
  4. In a separate small bowl, whisk together the buttermilk, oil, and egg. Pour the wet ingredients into a the dry ingredients and mix until incorporated. Pour the batter into the cast iron skillet and smooth out the batter.
  5. Bake at 400 degrees for 20-24 minutes. Serve hot or at room temperature.