It’s March! The beginning of a new season, March Madness, National Waffle Day (yes, that’s real), and my birthday what’s not to love about the month?!
To ring in the month, I spent the day cooking up a storm – egg bakes, cauliflower chowder, and…..cornbread!
I’ve never been a huge fan of cornbread, but found a recipe for a chickpea chili served with cornbread on Two Peas and Their Pod and was sold on it. I’ve altered the recipe a bit to make it gluten-free which did change the consistency a little bit – wasn’t as dense – but tasty nonetheless. With a small pat of butter and some agave, it made for a lovely bite of sweetness.
- 1 cup gluten-free flour
- 1 cup cornmeal
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 cup no-salt added corn
- Preheat the oven to 400°F. Lightly grease an 8x8 baking dish.
- In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, butter, oil, and eggs.
- Fold wet ingredients into dry. Add corn. Pour batter into prepared pan.
- Bake cornbread for 20-25 minutes, or until a toothpick comes out clean after inserted into the center. Let cornbread cool in pan. Cut into squares and serve with butter and honey if desired.