Cornbread is one of my favorite side dishes, especially alongside chili. And cornbread has many delicious recipes. Today I will share with you one of the tasty but simple Cast iron cornbread recipes----skillet cornbread with caramelized onion pears & fresh thyme. This incredibly easy cornbread really is magically moist and delicious and it is completely butter free and vegan and gluten-free.In fact, it tastes like there is butter in it! It is very subtly sweet or savory.The sweetness of the pear slices makes this a big treat for your taste buds. And here is the recipe for you.
VEGAN GLUNTEN-FREE SKILLET CORNBREAD
INGREDIENTS:
For the onion & pear topping:
1 medium onion (thinly sliced)
2 medium bosc pears (thinly sliced)
1 tablespoon coconut oil
1 1/2 teaspoons fresh thyme (lightly packed)
Pinch of fine sea salt & black pepper
For the cornbread:
2 flax "eggs" (2 tablespoons freshly ground flax, 6 tablespoons warm water)
1/2cup chickpea flour
1/2 cup millet flour
1 cup finely ground cornmeal
1 tablespoon baking powder
1/4 cup coconut sugar
1 cup non-dairy milk
1/4 cup coconut oil, melted
3/4 teaspoon fine sea salt
1 teaspoon fresh thyme (lightly packed)
DIRECTIONS:
-
- Preheat the oven to 425℉.and melt 1 tablespoon of coconut oil in a 10inch Cast iron skillet over medium-high heat.
- Add the sliced onion to the pan and season with salt and pepper, cook and stir for about 4 minutes until it is soft and brown slightly. Then add the sliced pears and 1 1/2 teaspoons of fresh thyme. Stir often and cook for about 6 minutes or until the ingredients becomes soften and smells really good.Transfer the onion and pear mixture to a bowl and set them aside.
- In small bowl,whisk together the ground flax seeds and water to make flax "eggs." Stir and then set the mixture aside for a couple of minutes to thicken.
- In a large bowl, stir together the chickpea flour, millet flour, cornmeal, baking powder and sea salt.Add the preparedflax “egg”, coconut sugar, non-dairy milk and coconut oil to the dry ingredients. Whisk them together until just combined and no lumps remain, then fold in half of the onion and pear mixture.
- Scoop the batter in the pan and top with the remaining half onions and pears mixture. Sprinkle 1 teaspoon of fresh thyme.
- Transfer the pan into the preheat oven and bake for 30 minutesor until the surface is golden brown and a toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and cool for about 5 minutes. Cut in 8 pieces and serve warm.
This caramelized onion pearand fresh thyme cornbread has a buttery taste without any butter. I used my coconut oil to impart a buttery flavor. Usually this kind of gluten-free cornbread tends to be really dry, so I use chickpea flour mix with millet flour.Chickpea oil naturally imparts richness and moisture. By combing chickpea flour and millet flour, it gives the texture I like. I have to say they work brilliantly. This cornbread is moist, buttery and full of flavor, and also super tender and firm. It holds together and doesn't fall apart in your hands. I used to drizzlesome maple syrup on the top to make it more flavorful.You can top whatever you like since it’s delicious on its own. Nobody will ever know this is vegan or gluten-free, so don't bother telling them!
DID YOU MAKE THIS RECIPE?
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Next time, I will share with you another very moist cornbread recipe. It is VEGETABLE CORNBREAD SKILLET. Though cornbread is a carb thing, it also can provide vitamins and fibers. This vegetables cornbread is definitely one of the best Cast iron skillet cornbread. I folded in a mess of corn kernels and grated sheep milk cheese, then topped the bread with cherry tomatoes, padron peppers, sliced red onion, and feta. I love the way the edges of feta caramelize in the heat of the oven, and the cherry tomatoes reduce to tiny bites like the best tomato soup ever. Hope you like my next cornbread recipe.