Preparation time: 10 minutes
Total time: 30 minutes
Makes 6 to 8 servings
The cast-iron skillet creates a crisp bottom crust and an unbeatable “fresh from the griddle” flavor. Crisp edges give way to a tender, fluffy center in this remarkable, gluten-free version of traditional cornbread.
• 1 cup chickpea flour (see Tip, here)
• ¾ cup stone-ground cornmeal
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk or unsweetened soy milk
• 2 eggs, beaten
• 1 teaspoon pure maple syrup
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
Preheat the oven to 400°F.
Combine the chickpea flour, cornmeal, baking powder, and salt in a large bowl.
In a separate medium bowl, combine the milk, eggs, maple syrup, and 2 tablespoons of the olive oil.
Stir the wet ingredients into the dry ingredients until well combined.
Heat a cast-iron skillet over medium heat. Brush the skillet with the remaining 1 teaspoon oil. Pour the batter into the pan, transfer to the oven, and bake for 15 to 20 minutes, or until the top is golden brown. Remove from the oven and set aside to cool for 2 to 3 minutes. Slide the cornbread out of the skillet using a spatula to loosen the bottom crust from the pan. Cut into slices and serve warm, or cool and store in an airtight container in the refrigerator for up to a week. Reheat in a toaster oven to serve.
Based on 6 servings
Calories: 216
Carbohydrate: 26 g
Protein: 8 g
Fat: 9 g
Variation
Egg-free version: In place of the eggs, use 8 ounces extra-firm tofu, drained and pressed with an absorbent towel. Using an immersion blender, blend the tofu with the other wet ingredients until smooth. Increase the salt to ¾ teaspoon.