Chef Biju Thomas and Dr. Allen Lim have returned to the kitchen to champion dinner, the most social meal of the day. In their third cookbook, Feed Zone Table, Biju and Allen offer over 100 all-new recipes to bring friends and family to the table in a way that nourishes life and sport.
Try Almond Cornbread with Grilled Stone Fruit from Feed Zone Table! This is a delicious gluten-free cornbread that you can serve as a great dessert or hearty side to your meal. Dense with healthy fats and protein, almond meal is a fantastic gluten-free flour that is easy to work with and yields a rich, moist cornbread or cake that doesn’t feel heavy. Corn flour will give you a smoother texture than cornmeal.
2 cups almond meal
2 cups fine-ground cornmeal
2 cups milk
½ cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
8 pieces stone fruit (peaches, apricots, or nectarines)
sprinkle of coarse sugar
plain Greek yogurt
Heat the oven to 350 degrees. Blend all the ingredients together in a large bowl until thoroughly combined. The mixture will be thick and smooth. Let rest for 30 minutes if you have the time.
Pour the cornbread batter into a lightly greased 10-inch cast-iron skillet (a 9 × 13–inch baking dish also works) and bake for 60 minutes, or until the center is set.
With about 10 minutes to go on the cornbread, heat the grill to high. Cut the fruit in half, remove the pit, and brush the flesh with olive oil. Add a sprinkle of sugar. Grill the fruit cut-side down for 3–5 minutes or just long enough to warm the fruit and make some lovely grill marks.
Serve up the grilled stone fruit alongside your almond cornbread. With a spoonful of Greek yogurt, a drizzle of honey, and a hit of cinnamon, this makes a fantastic dessert.
Invite some friends over for drinks and dessert! Inspire your dinnertime with more family-style meals from Feed Zone Table.
Complete footnotes and references for studies cited above are available in the print edition of Feed Zone Table.