Almond-Cranberry Cornbread

Ingredients

3 ounces all-purpose flour (about 2/3 cup)

2/3 cup yellow cornmeal

2/3 cup almond meal

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 tablespoons canola oil

1 1/2 tablespoons sliced almonds

3/4 cup fat-free buttermilk

1/2 cup dried cranberries

2 large egg whites

Cooking spray

Preparation

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl.
3. Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.
4. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Serve and Enjoy!