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!Print
My favorite cornbread has no corn–or any other grains–at all! It’s made with chickpea flour and a bit of pumpkin, but it tastes like the most tender, delicious cornbread ever. It’s also vegan, healthy, and super-easy, too!
- 1–2/3 cup chickpea flour (sifted if especially lumpy)
- 2–1/2 teaspoons baking powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1–1/4 cups nondairy milk
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil (I used olive oil)
- 1 tablespoon pure maple syrup
- Preheat oven to 350F. Lightly spray or grease an 8-inch square baking pan and line with a piece of parchment paper (leaving an overhang on opposite sides).
- In a large bowl, whisk the chickpea flour, baking powder, cumin, and salt. Add the milk, pumpkin, oil and maple syrup, whisking until completely blended and smooth. Pour into prepared pan.
- Bake in the preheated oven for 28 to 33 minutes until golden and a toothpick inserted near the center of the bread comes out with only moist crumbs attached.
- Cool bread at least 10 minutes in pan. Use parchment overhand to remove bread. Cut into pieces and serve warm, or cool completely.
Storage: 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.
Sweetener & Salt: An equal amount of the sweetener of your choice (liquid or granulated) can be used in place of the maple syrup. Also, feel free to adjust the amount of salt to suit your personal dietary needs.
- Category: Bread
- Serving Size: 1 piece (1/12th)
- Calories: 97
- Sugar: 2.4 g
- Sodium: 224 mg
- Fat: 5.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 8.9 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 0 mg