My favorite cornbread has no corn–or any other grains–at all! It is my easy vegan no-corn cornbread, made from chickpea flour! It is easy to make in one bowl and is also gluten-free and grain-free.
Cornbread, Without Corn
Hey everyone, I hope you are off to a great start on this late October day! It is a grey and chilly one here, and I am writing while listening to a cacophony of clatter on my roof. It’s not Santa, but close: roofers are here to fix a leak before the rain returns later this week. Here’s to repair crews that show up as scheduled!
It’s the final countdown until the Marine Corps Marathon this coming Sunday and I am ready! Sort of. I always get the jitters the week before the big day. So I am soothing my nerves with lots of carbs and congratulating myself for planning a marathon just before Halloween (why yes, I will have another helping of jellybeans 🙂)
I’m also baking up some portable options to take on my travels, including this No-Corn Cornbread. I am happy to eat it year round to fuel up, but it is fantastic for the holidays ahead!
- Vegan (egg-free, dairy-free)
- Oil-free option
- High in fiber
- Made in 1 bowl (in minutes)
- Packed with nutrition
Ingredients for Easy Vegan No Corn Cornbread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- chickpea flour
- baking powder
- ground cumin
- salt (always optional/adjustable)
- nondairy milk
- canned pumpkin puree
- neutral vegetable oil (I have an oil-free option in the recipe notes)
- maple syrup (I have options in the notes)
The key ingredients in this cornbread are chickpea flour and pumpkin. Both ingredients combine to create a remarkable bread that, honest to goodness, tastes like cornbread.
Savory, chickpea flour-based breads have an earthy flavor akin to cornmeal baked goods to begin with, but its’s the vegetal sweetness of the pumpkin that adds the extra something-something to bring the bread home.
Both ingredients do more than create flavor for the bread. Chickpea flour plays the roles of all-purpose flour, cornmeal, and eggs, while pumpkin contributes to the sunny color and moist, tender texture of the bread.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
To make the batter, you need little moe than three minutes of active time.
Step One: Preheat Oven & Prepare Baking Pan
Step Two: Make the Batter
Add all of the ingredients to a large bowl and whisk until smooth.
Pour the batter into the prepared pan, smoothing the top.
Step Three: Bake
Bake in the preheated oven for 28 to 33 minutes until the surface appears dry and a toothpick inserted near the center of the bread comes out with only a few moist crumbs attached.
Behold this gorgeous, golden bread!
You will swear this is made with corn, eggs and all-purpose flour, or, you might utter “Hot Damn!” as you dig in. It is that good.
This is a great bread for chili, soup, stews, Thanksgiving and more, but don’t forget breakfast. You can also use it to make my Vegan No Corn Cornbread Stuffing. Delicious!
How Should I Store this Chickpea Flour No-Corn Cornbread?
Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
What Can I Use in Place of Maple Syrup?
An equal amount of the sweetener of your choice (liquid or granulated) can be used in place of the maple syrup.
Can I Leave the Salt Out of the Recipe
Yes! The salt is for flavor, so leaving it out will not affect the bread recipe from working. You can eliminate the salt entirely, or simply adjust the amount of salt to suit your personal dietary needs.
Can I Make the No-Corn Cornbread Oil-Free?
Yes! To make the bread oil-free, increase the pumpkin puree from 1/2 cup to 2/3 cup and the nondairy milk from 1 and 1/2 cups to 1 and 1/3 cups.