Full Recipe
Author
June Xie |
Description
"This is a vegan-friendly bake, though you're welcome to swap out the oat milk for buttermilk and the olive oil for butter! The almond flour offers a super-tender texture, but can be substituted with the same amount of all-purpose flour instead. Delicious as a snack, a side, or the base for a Thanksgiving cornbread stuffing/dressing!"
