Low Carb Skillet “Corn”bread

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!

5 from 1 reviews
Low Carb Skillet “Corn”bread
 
Prep time
Cook time
Total time
 
Serves: 8 slices
Ingredients
  • 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
Instructions
  1. Preheat oven to 450F.
  2. 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!
Notes
Net carbs: 7 grams
Nutrition Information
Serving size: 1 slice Calories: 52 Fat: 1 gram

Perhaps I should dream up a chili recipe to accompany your new favorite cornbread? In the name of dunking, of course.

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Comments

  1. says

    That looks fantastic! Only 52 calories per piece and not one artificial ingredient? Impressive! I’ve seen Maria @ Nutritious and Delicious Journal make a “cornbread” with coconut flour and canned baby corn to keep it low-carb but add some texture. Your creations make me want to get busy recipe hacking! ;)

  2. says

    eep the chickpea flour recipes coming! I dig it:)
    I look forward to trying this because I have been doing some cooking with chickpea flour but I must ask:
    why not just use corn flour? It is pretty good for you and would have the same number of calories, more or less…

    • says

      More chickpea flour recipes? For you my dear, of course. ;) I would have used corn flour but I try to keep all of my recipes grain free so they are okay for my Paleo/primal readers. But that’s actually a really great suggestion!

      Happy Weekend, Ellen!

    • says

      Thank you so much Danielle!!

      Yup. Chickpeas = garbanzo beans. They are exactly the same thing (confusing, I know) and the flours are totally interchangable. Happy experimenting!

  3. wintkat says

    Looks great
    one ? Is the almond milk the “regular”or unsweetened version
    Thanks, always looking for low carb recipes

    • says

      Thanks for the question! I use unsweetened almond milk, but I bet you could use regular if that’s all you have on hand (although it might affect the calories/carbs).

  4. Rachel says

    i stumbled across this recipe by accident, while doing a google search for substituting chickpea flour to make cornbread, and now i’m making this recipe instead! am making a tofu chili to go along with it. one question: when using the egg replacer, the instructions for use call for mixing 2 Tbsp warm water with the dry mix, so is that the 2 Tbsp you are referring to, or does the recipe call for 2 extra Tbsps of water? thanks!

    • says

      Thank you so much for the question, Rachel! In regards to the egg replacer, you mix 1/2 Tablespoon of the egg replacer powder with 2 tablespoons water. Thanks again, and I hope this helps!

  5. says

    Just made this – super excited to try in the am! Didn’t have a cast iron pan, so i dont think the edges will be cripsy but smells delicious. Going to top with some crunchy peanut butter yum :) I’ll let you know how it tastes!

  6. Karen says

    Hi Kelly,
    I wonder if you could come up with a hush puppy recipe using chick pea flour? Just a thought….

  7. beth says

    Note that this also works using 1/2 cup coconut flour too! The rest of the measurements stay the same, except I added a bit of extra water because coconut flour is so absorbent. Also, oven time is about 15 minutes. But it turned out wonderfully with the coconut flour (that’s all I had so I figured I’d try it). Great recipe!

  8. Sophia L S says

    Wow!
    I will be having pintos and cornbread for supper tonight!!! lol :)
    looks great. One question: Does it really TASTE like cornbread?

  9. says

    Wow!!!! I AM SOOOO EXCITED TO TRY THIS!!! I am changing out the chickpea flour for coconut flour because it has even fewer carbs but im hoping it tastes just as delish!! Thankyou for sharing this!!!

Trackbacks

  1. […] also served it up with Foodie Fiasco’s “Corn”bread.  I was worried that since I couldn’t have corn that I would really miss my cornbread. […]

  2. […] Breakfast – blended juice (1/4 cup frozen mixed berries, 1/2 frozen banana, 1/2 cup chopped kale, 1/2 cup water, 1 tsp. honey) Snack – cup of broccoli with light ranch dressing or veggie dip for dipping Lunch – Bowl of spinach salad with chopped tomatoes, 1 tblsp shredded low fat cheddar cheese, 1 tblsp of chopped walnuts or pecans, 1 tblsp craisins, 2 tblsp light italian or balsamic vinegarette dressing. Optional: If you must have meat add 1/8 cup of chopped turkey or chicken. Snack – Whole wheat tortilla chips with fruit salsa (check my site soon,www.asocialtechdiva.com, for the recipe) Dinner – Red beans and brown rice (check my site soon,www.asocialtechdiva.com, for the recipe) Optional: low carb skillet cornbread (recipe athttp://www.foodiefiasco.com/low-carb-skillet-cornbread/) […]

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