I made this amazing cornbread using the Magic Skillet Cornbread recipe from The Vegan 8. I used almond flour because I didn’t have pecans, used kuzu root starch instead of tapioca starch, and added fresh cranberries from Bloom Creek Cranberries. So tasty and only sweetened with a tiny bit of maple syrup!
Yum.
Fresh out of the oven. Cast iron with parchment paper is the best way to bake.