Preheat oven to 375 degrees and butter a cast iron skillet (preferably ) or spray an 8x8 pan
Crush almonds in food processor or chop with chef knife
In a large bowl, whisk together the gluten free flour, Sweet Stinger Almonds, xantham gum, cornmeal, sweet corn, baking powder, and salt. Set aside.
In a separate small bowl, whisk together the buttermilk, oil, and egg. Pour the wet ingredients into a the dry ingredients and mix until incorporated. Pour the batter into the cast iron skillet and smooth out the batter.
Bake at 400 degrees for 20-24 minutes. Serve hot or at room temperature.
