Aquafaba is the starchy liquid in a can of chickpeas. It works really well as an egg substitute and keeps this cornbread plant-based, allergy-friendly, and light.
Steps
1
Making the Cornbread
Ingredients
1 cup cornmeal
1 cup whole wheat flour
1 1⁄2 tablespoons baking powder
1 teaspoon salt
1⁄4 cups raw cane sugar
1⁄2 cup aquafaba (liquid from 15-ounce can of chickpeas)
1 1⁄2 cups non dairy milk
2 tablespoons oil
Place a cast-iron skillet in the oven and preheat the oven to 400°F (205°C).
Whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the aquafaba and milk and stir to mix well.
Remove the skillet from the oven, add the oil, and spread it all over the inside of the pan.
Transfer the batter to the greased skillet and spread it into an even layer. Bake for 20 to 25 minutes, until the edges begin to pull away from the sides of the skillet.
The First 3 Are On Us
Help us grow by joining our list and unlock every recipe.
