Cornbread Two ways (Steamed/Baked)

This recipe is my favorite, go-to savory cornbread recipe made with chickpea flour. It’s crispy on the outside and moist and crumbly on the inside. It can go as a side with any dish. I experimented with steaming, and I liked how delicious it turned out. I know the steaming version will work well with people who don’t have an oven and can still enjoy this cornbread. It’s a small recipe but feel free to adjust the measurements to your liking. 

Ingredients for the Cornbread:

  • 1/2 cup cornmeal
  • 1/2 cup chickpea flour
  • 2 tbsp semolina (optional for gluten free)
  • 1 tsp curry powder
  • 1 tsp chili flakes (or powder)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • One egg
  • 1/2 cup buttermilk
  • 4 oz sourdough discard or sourdough starter
  • ginger and garlic to taste

Instructions for the Cornbread:

  • Grease your 9-inch pan
  • Sift together the chickpea flour, curry powder, salt, baking powder, and baking soda.
  • Add the chili flakes, semolina, and cornmeal.
  • Whisk together and set aside.
  • In a separate bowl, whisk together the vegetable oil and the egg. Add the buttermilk and sourdough starter—grate in the ginger and garlic. 
  • Mix until smooth and add in the dry ingredients. 
  • Fold in the dry ingredients until incorporated and pour into the prepared pan. 
  • For steaming: Heat a pot of simmering water, place a stand inside, and a pan on top. Pour in the batter, and put a towel-wrapped lid on top—steam at med-high heat for about 30 min. Check and continue steaming if needed.
  • For baking: bake at 400 F for 30 min and until a toothpick comes out clean.

Personal Note: I prefer the baked version because that’s what I’m used to, but when I travel, often I crave foods that I ate here in the US, so if I ever travel and have no oven, I would like to try this recipe.

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