There are a handful of things I have been missing dearly since becoming gluten free. One of those is what I call my favorite kind of bread -- cornbread. Ironically, though the name would suggest, it is not purely made out of corn. The recipe almost always calls for wheat flour. I decided to finally make some for myself for Friendsgiving, and it was a success! I referenced this recipe by glutenfreefollowme for proportions and went through my cabinet to make it my own, as is my norm for whatever reason. I must say, these are super fluffy, moist, and cure that cornbread craving without the gluten-induced pain for my fellow gluten free folk.

This is also one of my many recipe attempts to use up almond pulp. If you make your own nut milk, you know how much pulp you're left with! Don't throw it away! There is so much you can make with it. Just search "Almond Pulp" on my blog to find what I've come up with. I just store it in the freezer and defrost overnight in the fridge when I'm ready to use it.
As happens when I make up my own recipe, the original proportions don't produce the desired result, so I typically need to add more liquid or more dry ingredients, and hope for the best! I always jot down measurements on a notepad, fully expecting to make adjustments for the next time I try the recipe out. This one, however, somehow, turned out perfectly on the first try (after adding extra liquid because grits are THICK).
 I've tried this recipe in a loaf pan as well, and it works beautifully. Simply add about 5 more minutes to your bake time and voila! I might try these on a pan next (a cornbread pancake?). These are best served with some butter and honey on top. I've also tried it with some homemade orange marmalade. Mmmm!