Cornbread seems like fall food to me. I know we’re only into the first week of September, but allow me to paint a little picture of how mine is going down so far: I’ve been cozying up earlier and earlier the past few evenings. The sun is setting much sooner, the school buses are running around the neighbourhoods, and I just received a few October issues of my favourite magazines. I already have my halloween costume chosen for handing out candy. I also have a back-to-school cold that won’t budge and a fall fair to attend this weekend. Now, doesn’t chili and zucchini cornbread sound good for dinner? You know you want it. In fact, it sounds so good that I’m having chili and cornbread for the second night in a row this evening (because it’s just so delectable but also because 5 quarts of chili isn’t going to eat itself).
If you’re still clinging to summer, that’s okay, but may I suggest getting your fall-food-toes wet with this cornbread? Nice and easy. I won’t throw you into the water quite yet like I did with my previous post.
2. It’s low-glycemic.
3. It’s tender.
4. It has quite a bit of structural integrity.
5. It’s gluten-free.
6. It’s vegan.
7. It’s protein-packed.
8. It’s free of xanthan gum.
9. It’s not from a box (you can make homemade bread, all by yourself).
10. It’s bread, and everyone loves bread, whatever their dietary predilection.
11. It tastes incredibly buttery and rich.
12. It’s substantial but not at all leaden.
13. Its ingredient list is short yet meaningful.
14. It uses up the end-of-season zucchini that you over-purchased.
15. It’s healthy (fibre, protein, healthy fats, etc.).
16. It serves a crowd (autumnal-themed chili bar party, anyone? *goes on Pinterest bender*).
17. It’s super easy.
18. It’s chili’s best buddy.
- 1 cup chickpea (garbanzo bean) flour
- ½ cup fine cornmeal, plus extra for skillet
- ½ cup gluten-free all-purpose flour (xanthan gum-free)
- 1 tbsp coconut sugar or granulated sugar of choice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1½ cups water
- 2 tbsp extra-virgin olive oil, plus more for skillet
- 1 tbsp apple cider vinegar
- 2 zucchini, sliced into very thin rounds
- Preheat oven to 375°F. Coat a medium (9-inch or so) cast iron skillet or round pie plate with a little oil, sprinkle with cornmeal, roll around to evenly coat, and tap out extra.
- Into a large bowl, sift the chickpea flour, cornmeal, gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the water, oil, and vinegar. Add to the dry ingredients; stir well to combine (a whisk may be helpful here). Pour into prepared skillet or pie plate.
- Starting from the outside and working inwards, arrange zucchini slices, overlapping as you go. Carefully place in oven. Bake for 35 to 45 minutes with zucchini OR 15 to 20 minutes without zucchini, until a toothpick comes out almost clean, with some crumbs clinging onto it. Allow to rest for 10 minutes before slicing.
- Store leftovers, covered, at room temperature for up to 1 day.