SKILLET "CORN" BREAD
This recipe is AMAZING! To start, I began with Danielle Walker over at Against the Grain's version of this "corn" bread, played with it a bit and this is what I came up with! I also created a pumpkin version of this baby, so if you're still in the mood for Fall you can find that recipe in my archives. ENJOY!
Serves 8 to 10
3/4 cup almond milk
1/4 cup raw honey (remove if you are following a low sugar diet)
1 teaspoon apple cider vinegar
2 1/4 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 350°F. Heat the palm shortening in a 10-inch cast-iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Place the cast-iron skillet back on the stovetop and keep on low heat.
Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 30 minutes on a wire rack and serve warm.
Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Serve it chilled, or reheat it in the pan in a 300°F oven for 15 minutes.