Almond-Cranberry Corn Bread

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

flour, yellow cornmeal, almond meal, sugar, baking powder, baking soda, salt, canola oil, almonds, buttermilk, cranberries, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/almond-cranberry-corn-bread (may not work)