ALMOND CORNBREAD WITH GRILLED STONEFRUIT
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
Directions: 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 to 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.