1 egg

1/3 cup coconut oil, melted and cooled, plus extra for greasing the pan

1 1/2 tablespoons honey

1 cup unsweetened almond milk

1/4 cup coconut sugar

3/4 teaspoon ground turmeric

1 cup almond flour

1 cup medium-grind cornmeal

2 teaspoons baking powder

1/4 teaspoon kosher salt

Hot Honey adapted from A Couple Cooks

1/4 cup honey

2 teaspoons Brooklyn Delhi Guntur Sannam Hot Sauce


Preheat the oven to 400 degrees Fahrenheit and grease a 9-inch round cake pan with coconut oil.

In a medium bowl, beat the egg and then mix it with coconut oil, honey, almond milk, and coconut sugar. Whisk in the turmeric. Set aside.

In a separate medium bowl, whisk together the almond flour, cornmeal, baking powder and salt.

Combine the wet and dry ingredients. Transfer the batter to the prepared cake pan.

Bake for 15 to 20 minutes, until the top is golden brown. Let the cornbread cool completely in the pan before cutting it into pieces; otherwise it will crumble (those please note, this is supposed to be a crumbly cornbread).

While cornbread is baking, combine honey and Guntur Sannam Hot Sauce. Taste for heat and adjust. Microwave for 30 seconds, then stir. Alternatively, you can heat the honey in a small saucepan for a few minutes on the stove. You can store the honey in the refrigerator for up to 3 months.