Corn-Free Cornbread

Disclaimer: this post may only interest those who have to deal with a corn allergy. But read on; you may be intrigued enough to give it a try.

I know this sounds ridiculous, but it has been my holy grail as the mom of a son who is allergic to corn, but who got a taste for it before we figured out his allergy. I stumbled upon this cornbread-cousin completely by accident when I was just experimenting with some different flours yesterday morning. The ingredient combination sounds unlikely, but the bread truly does come out with a cornbready taste, minus the grittiness. Put butter and agave on it, and you have a darn good replacement for cornbread with your chili. We ate it last night with barbecue root veggies and seitan. Yum! This recipe is small, but it should double well.

Cornbread Muffins without the Corn

1/2 c. kamut flour
1/2 c. garbanzo-fava bean flour (You could probably use plain garbanzo bean flour, which is cheaper.)
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. full-fat coconut milk
1/2 c. crushed pineapple with juice
2 tbsp. maple syrup

Directions: Preheat oven to 350 and grease 6 muffin cups or a pan of 12 mini muffins. Combine flours, baking powder, baking soda, and salt in a small bowl. Make a well in the center and add the coconut milk, pineapple, and maple syrup. Mix with a fork until all the dry ingredients are moistened. Spoon evenly into the prepared muffin cups and bake for 17-22 minutes, until a toothpick or knife inserted in the center comes out dry.