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(3 votes, average: 4.30 out of 5)
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This vegan spicy fresh cornbread not only has a deliciously sweet kick, it is gluten free. We find it a perfect way to use up summer corn that’s been left on the counter too long, or simply offers a delicious alternative to enjoying a seasonal favorite. Soft and moist, this spicy fresh cornbread couldn’t be easier to make. All you need is a blender. Since the batter needs to rest for a short while, it can be made ahead of time and left to sit in a cool place while you throw together some chili or black bean soup to eat with it. Just remember to bring the batter back to room temperature again before baking. Enjoy!
Preparation
- Put the corn kernels into a blender and blend until smooth. Pour into a large mixing bowl. Pour the water into the blender and buzz to clean, then add into bowl with the corn and stir to mix. Fold in the ⅓ cup olive oil.
- Sift the garbanzo flour and baking powder over the corn. Beat in with a whisk until you have a thick coarse batter. Set aside.
- Chop the cumin and sea salt together on a board until the cumin is coarsely chopped. Stir into the corn batter, along with the shallot, Serrano chili and cilantro. Let the batter sit for 10 to 15 minutes for the flavors to blend.
- Meanwhile, place a 7-inch cast iron skillet on the middle shelf of the oven and pre-heat to 375 degrees. When the oven is hot, add the remaining 1 tablespoon of olive oil to the hot skillet. Tip the corn batter into the hot skillet – it will sizzle. Smooth the top.
- Bake on a middle shelf for about 30 to 35 minutes or until the sides have shrunk away from the pan and the top is a dark rich brown and. A toothpick should come out clean with maybe a little moisture still on it. Set the pan on a rack and leave to cool for 15 minutes. Eat warm served directly from the skillet.
Ingredients:
- 2 ears corn, kernels stripped into a bowl
- 1 to 2 tablespoons water
- ⅓ cup olive oil, plus 1 tablespoon
- ⅔ cup garbanzo flour
- ½ teaspoon baking powder
- ½ teaspoon cumin seeds
- ½ teaspoon sea salt
- 1 serrano pepper seeded and diced (or to taste)
- 1 shallot minced
- 2 tablespoons cilantro, chopped
Nutritional Information
Calories
213 cals
Fat
15 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
11 g
Carbohydrates
19 g
Sugar
3 g
Fiber
2 g
Protein
3 g
Sodium
180 mg
*per serving
Ann's Tips and Tricks
You can eat this treat year round if you use frozen corn kernels. There’s no need to defrost before blending, just leave the batter to sit at least 30 minutes to warm up to room temp.
If you don’t have garbanzo flour, organic yellow cornmeal is a good substitute.
I like spicy, but for a milder bread, use less of the fresh Serrano chili.
