Skillet “Corn” Bread

I’ve started calling this Butter Bread at our house because my daughter gives me a hard time that there’s no corn in it (except for in this picture since I had some leftover corn on the cob to use up). Many people find that corn causes extreme bloating and discomfort. Here’s a delicious substitute that can still be smothered with butter and honey. Credit goes to Danielle Walker’s Celebrations cookbook.

1/4 cup palm shortening or ghee

3/4 cup almond milk (I use a coconut-almond milk combo)

1/4 cup light-colored raw honey

1 teaspoon apple cider vinegar

5 eggs

2 1/4 cups blanched almond flour

1/4 cup coconut flour

1 teaspoon grain-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

Method

  1. Preheat the oven to 350 degrees.
  2. Heat the palm shortening in a 10-inch cast-iron skillet over medium high heat. 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 stove top and keep on low heat.
  3. 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 well 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.
  4. Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center of the bread comes out clean. Cool for 30 minutes on a wire rack and serve warm.

Make it ahead:  Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Served it chilled, or reheat it in the pan in a 300 degree oven for 15 minutes.