My favorite cornbread has no corn–or any other grains–at all! It’s my chickpea flour no-corn bread. Made with a bit of pumpkin, it is vegan, healthy, and super-easy to make, too!
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!
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 corn-meal 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.
Egg-Free Chickpea Flour Bread
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.
To make the batter, you’ll need a solid 3 minutes and 1 bowl. Oh, and a whisk. Add all of the ingredients to the bowl and whisk until smooth. Next, pour the batter into an 8-inch square baking pan. I lined mine with parchment paper, but you could simply grease or spray the pan.
Bake at 350F for 28 to 33 minutes and you have this gorgeous, golden bread!
You will swear this is made with corn, eggs and all-purpose flour, or, you might swear “Hot Damn!” It’s that good.
This is a great bread for chili, soup, stews, Thanksgiving and more, but don’t forget breakfast. Delicious!
Happy baking, and enjoy the rest of your Monday, everyone!