Chickpea Cornbread 

9 servings

Total Time

40 minutes

Ingredients

• 1 can (15 oz) chickpeas, including the aquafaba (liquid)
• 1 cup whole wheat flour
• 1 cup cornmeal
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda

Instructions

1. Preheat the oven

Preheat oven to 350°F.

Lightly grease a small baking dish or line it with parchment paper.

2. Blend the chickpeas

Add the entire can of chickpeas, including the aquafaba, to a blender.

Blend until completely smooth. The chickpea mixture replaces the eggs and oil traditionally used in cornbread.

3. Mix the batter

Pour the blended chickpea mixture into a large bowl.

Add:

• Whole wheat flour
• Cornmeal
• Sugar
• Baking powder
• Baking soda

Mix until just combined. Do not overmix.

4. Bake

Pour the batter into the prepared baking dish.

Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

5. Cool and serve

Allow the cornbread to cool for 10–15 minutes before slicing.

Serve warm.

Tips

• The aquafaba helps keep the cornbread moist while replacing eggs and oil.
• This cornbread pairs perfectly with chili, soups, baked beans, or barbecue.
• Leftovers are delicious toasted the next day.
• Add diced jalapeños, corn kernels, or dairy-free cheddar for a fun variation.