You need more Gluten Free Dinner Recipes? I got ya covered!
A while ago, I was invited to tour the Sabra factory in Virginia. I learned all about how dried chic peas are transformed into velvety hummus in so many varieties. I learned that hummus can be paired with sweet things like figs and raisins and even mixed into chocolate mousse. Their chef was a true magician!
And as I’m always in search of innovative gluten free recipes I knew that Sabra hummus was the answer to our lack of corn bread goodness. Because it’s naturally gluten free, hummus is something we love to eat in our home. We usually eat it in the traditional way, by scooping it up with crackers or by dipping veggies into it but I was excited to work with it as an ingredient.
I’ve made gluten free cake out of almond butter.
I’ve made blondies out of peanut butter.
So why not make gluten free corn bread out of hummus?
Guess what? It totally worked! And it was super easy too.
It was important to me that this corn bread tasted like a traditional corn bread might, I wanted the fluffy inside and the crispy edges. I know one person from the southern United States so I asked her what I needed to know. Merry told me that for it to be traditional corn bread it should be made in a cast iron skillet. She said that her family never added sugar and that the key to the crispy crust was to heat the oil in the pan and to pour the batter in the hot skillet before baking it. I made notes. And then I made corn bread.
First I hunted all over town for a cast iron skillet. Then I tested this recipe over and over and over and over until it was just how I wanted it. Let me tell you. It’s GOOD. It’s crispy, it’s fluffy, it’s flavourful and I am now afraid that I will be making many, many pans of corn bread over the winter with chili on the side. I mean chili with corn bread on the side. I really love the nutty, garlic flavor that the hummus adds to it.
- 1 1/4 cup corn meal (I used yellow)
- 1 283g container of Sabra Hummus
- 1 egg
- 1 tsp baking soda
- 1 cup milk
- 1/2 tsp vinegar
- 2 tbsp veg oil (to heat up in your pan)
- 1 tbsp veg oil (to put into your batter)
- 1 tbsp corn starch
Put 2 tbsp of oil into your skillet and place it inside your oven as it pre-heats to 450.
In a coffee cup, mix milk and vinegar. Stir and set aside.
In a large bowl mix corn meal, corn starch and baking soda. Set aside.
In a medium bowl mix the hummus, egg, 1 tbsp oil. Mix well.
Wait until your oven is pre-heated. Do not mix the ingredients until your pan is hot!
When your pan is hot, dump the hummus mix into the corn meal and add the milk. Stir well, but quickly - the baking soda is going to react with the vinegar and cause a bit of foaming action. You don't want to let that fizzle out because that is what will make your batter rise into a nice, fluffy bread.
When everything is mixed, pull your hot pan out of the oven and pour the batter in. Be careful! It will spit and spatter a little and that's a good thing - that means you'll get a nice, crispy crust.
Put your pan back into the oven and let it bake until nicely browned on top. About 15-20 min.
I used an 8" cast iron skillet with a fairly deep lip. It was the perfect size.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 268
I really, really hope you give this recipe a try. My whole family loved it and what a treat it was to slather a piece, still warm from the oven, with butter and enjoy the taste of corn bread! We’re having some tonight with pulled pork and I can not wait for dinner time to roll around!
** As a Sabra Tastemaker I received compensation for this post. My opinions remain my own.