I’m a country girl, so I know that not all cornbread is created equal. I’ve had great ones. I’ve had dry ass ones. My sweet yellow cornbread made with chickpea flour is one of the best cornbreads I’ve EVER had, including my wife’s. May delete later. Scroll for the recipe.
Recipe
Straight Up Cornbread
Serving SizeA round pan
TypeFood
Time
Prep:
5 minutes
Cook:
25 minutes
Cool:
5 minutes
Ingredients
Dry ingredients:
– 1 1/4 cups of chickpea flour
– 1 cup of yellow cornmeal
– 1/2 cup of sugar
– 1 teaspoon of baking powder
– 1 tablespoon of salt
Wet ingredients:
– 1 1/4 cup of coconut milk
– 1/3 cup of canola oil
Directions
Heat the oven to 400 degrees.
Mix dry ingredients in one bowl and wet ingredients in another. Combine wet and dry ingredients into one bowl and whisk until the ingredients are one consistency. Coat a deep, round pan with oil or butter. Pour the cornbread mix into the pan evenly. Place the pan in the oven for 25 minutes.
After 25 minutes, use a toothpick to make sure the cornbread is cooked all the way through. If done, remove the pan from the oven and let the cornbread sit for 5-10 minutes before serving or it may fall apart.
Enjoy!
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