This is an example of a recipe that began life as something entirely different. I was experimenting (unsuccessfully) with several savory chickpea flour bread ideas when my son entered the kitchen, asking if he could have a piece of the “cornbread” cooling on the counter. Rather than correct him, I cut a square and handed it over. An enthusiastic “Yum!” quickly followed; he even asked for “more of that cornbread” for dinner. He was right: the bread looked, smelled, and tasted like (a darn good!) cornbread. It only took a few more tweaks (a bit of pumpkin for texture and color, a hint of cumin and honey for flavor) to make this no-corn cornbread spot-on.
- Yield: 12 Servings
- Nonstick cooking spray
- 1½ cups (180 grams) chickpea flour
- 2½ teaspoons baking powder
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- 2 large eggs
- ¾ cup milk
- 0.33 cup olive oil
- 0.33 cup pumpkin purée (not pie filling)
- 1 tablespoon honey
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and exposed sides of the pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, cumin, and salt.
- In a medium bowl, combine the eggs, milk, oil, pumpkin, and honey until well blended.
- Add the pumpkin mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
- Bake for 23 to 28 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes. Hold on to the paper overhang to transfer it directly to the rack to cool completely. Remove the paper and cut the bread into 12 pieces to serve.