Description
Hearty Southern cornbread meets Mediterranean flair in this savory chickpea cornbread delight recipe, blending rustic charm with unexpected flavors. Crisp edges and rich texture promise a delicious journey that nourishes both body and soul.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose gluten-free flour
- 1 cup fine cornmeal
- ¾ cup unsweetened almond milk
- ½ cup organic cane sugar
- ¼ cup grape seed or canola oil
Leavening and Seasoning Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon apple cider vinegar
Additional Ingredients:
- ⅓ cup chickpea brine (whipped until fluffy)
- Vegan butter
- Maple syrup
- Chili
Instructions
- Preheat the oven to 350°F (176°C) and prepare a 9-inch round cake pan or 8×8-inch baking dish by lightly greasing and dusting with gluten-free flour, ensuring even coverage.
- Mix almond milk and apple cider vinegar in a measuring cup, allowing the mixture to rest and develop a subtle tangy essence.
- Whip chickpea brine in a medium bowl until soft peaks emerge, gradually incorporating sugar while beating until the mixture transforms into a glossy, semi-firm texture.
- Combine gluten-free flour, cornmeal, baking powder, baking soda, and salt in a large mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Introduce almond milk mixture and oil to the dry ingredients, whisking until a smooth, consistent blend forms.
- Delicately fold the whipped chickpea brine into the batter, creating a thick yet pourable consistency that maintains a light, airy structure.
- Transfer the batter into the prepared pan, ensuring an even spread across the surface.
- Position the pan on the oven’s center rack and bake for 25-35 minutes, monitoring until a toothpick inserted in the center emerges cleanly.
- Remove from the oven and allow the cornbread to cool completely within the pan, developing a tender crumb and rich flavor profile.
- Carefully loosen the edges with a knife and serve warm, complemented by desired accompaniments.
Notes
- Swap out regular flour for gluten-free alternatives to create a celiac-friendly and allergy-conscious cornbread that everyone can enjoy.
- Whipping chickpea brine creates a unique egg-free binding agent that adds moisture and light texture to the cornbread without traditional eggs.
- Cast iron skillet baking delivers a crispy golden exterior and ensures even heat distribution for perfect cornbread every single time.
- Precise oven temperature and baking time are crucial for achieving the ideal balance between a tender interior and beautifully browned crust.
- Experiment with optional mix-ins like jalapeños, herbs, or cheese to personalize this versatile cornbread recipe and elevate its flavor profile.
- Room temperature ingredients help create a smoother batter and promote more consistent mixing, resulting in a more uniform final product.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg