You officially have my permission to get excited.
Okay, okay. Full disclaimer? This isn’t real cornbread. But really… who cares? You don’t. Trust me on this one.
Back in the day I happened to be quite the cornbread gal. Cornbread with chili, cornbread with butter, cornbread with another slice of cornbread. (You know, for good measure.) So the fact that I happen to love a cornbread that, shudder, doesn’t have a trace of actual corn in it is nothing short of a comfort food miracle.
Yes. I see you. Your eyebrows just went into your hairline. It’s pretty hard to miss.
Cornbread without corn? What is this crazy oxymoron?
Although your casual use of the word oxymoron in social conversing is commendable, your concerns are not valid. Cornbread made with chickpea flour actually tastes -wait for it- amazinglyfantabulouslymiraculouslyincredible. (I was trying to top your clever use of “oxymoron”. Did it work?)
If I’m going to make cornbread, ANY cornbread, it’s going to be the best darn cornbread you’ve ever had. So thanks to a scouring of my cookbook collection and the always reliable Google, I learned what I could to make said best darn cornbread.
What I learned? Any cornbread worth its salt must not only contain salt, but be cooked in a cast-iron skillet for the sake of crispy edges and busting out your cast-iron skillet. (Oh come on. You know you wanna.)
This talk is all nice and everything, but how does the result actually, you know, taste? Truthfully? It tastes a.m.a.z.i.n.g. Not really chickpea-y, but not corny either. Almost a nutty flavor? It’s got a lovely crumb and a beautiful texture that just makes you want to stand over the pan and “taste test” until there is nothing left. But I wouldn’t know anything about that.
Oh, and I haven’t even gotten to the good part. This cornbread is vegan, gluten free, grain free, sugar free, low carb, low fat, and only about 50 calories a piece! And let us not forget that it tastes amazinglyfantabulouslymiraculouslyincredible.
But enough of me yammering on. It cast-iron skillet busting time!
- 1 cup chickpea flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teapoon apple cider vinegar
- 1 cup almond milk
- 1 egg OR ½ Tablespoon egg replacer plus 2 Tablespoons water
- Preheat oven to 450F.
- In a large bowl, combine chickpea flour, salt, and baking soda. Stir in apple cider vinegar, almond milk, and egg or egg replacer until completely combined. (Believe me, you do not want chickpea flour clumps in your cornbread!) Heat a well-greased 8-inch cast iron skillet over medium high heat. Once the pan is very hot, pour in the batter and cook until bubbles form and the edges are slightly set, about a minute. Bake in the oven at 450F for about 20-25 minutes, or until the top is firm and a toothpick inserted in the center comes out clean. Let cool for at least a few minutes before eating. The "corn"bread may fall a bit while cooling, but don't worry!
Perhaps I should dream up a chili recipe to accompany your new favorite cornbread? In the name of dunking, of course.