I really liked cooking with chickpea flour in the recipe for Socca (chickpea pancake)from Mark Bittman’s How to Cook Everything so I thought I would try adding some to a cornbread recipe to go with my green chilli tonight. I subbed half the cornmeal for chickpea flour.
1 1/2 cup cornmeal
1 1/2 cup chickpea flour
3/4 cup all purpose flour
3 tsps. baking powder
1 tsp. salt
1/3 cup grated old cheddar or more (optional)
2 1/4 cup buttermilk or equivalent milk/water and greek yogurt
2 tbsps. oil (I used some hot chilli oil I’d made)
Heat the oven to 375’F and put a cast iron skillet in while the oven pre-heats.
Mix the dry ingredients well, then toss in the cheese so it is coated in flour and evenly distributed.
Add the liquid to the dry ingredients, stirring til just combined. I had to play with the proportions here, it should be a thick batter (not pourable) but not a dough.
Take the skillet out of the hot oven, pour in the oil (or bacon dripping or whatever fat you like) and scrape in the batter, spreading to cover the skillet.
This was really tasty, lighter than cornbread, with the added toasty nutty flavour of chickpea flour.We had ours with our dinner of green chilli!I’d definitely make this recipe again and I want to find more ways to cook with chickpea flour!