Recipe by Leah Lizarondo Shannon, The Brazen Kitchen
Herbes de Provence and Cornbread. Definitely an unexpected and unlikely coupling but I assure you are the most surprisingly compatible things.
I love this cornbread so much because it has style. Not that there is anything wrong with good old-fashioned cornbread. Nothing at all. But sometimes, you just want to spice it up. Or in this case herb it up.
This stylin’ cornbread recipe is an adaptation of Heidi Swanson’s Quinoa Skillet Bread. It’s been sitting in my bookmarks folder, waiting to be made gluten-free. I decided to stop dilly-dallying. That’s right, a gluten-free, vegan skillet cornbread that doesn’t compromise taste.
Now I am not a baker. I am very uncomfortable with the get-it-right-there’s-no-turning-back-once-you-put-it-in-the-oven deal. I’m a notorious recipe tweaker, that’s why I have to be extra vigilant when I’m writing down what I put in the dishes I make. But this bread recipe, with cornmeal (very forgiving for novice bakers in my experience) and the use of a stovetop skillet, puts me at ease.
I used a base that is gluten-free and substitute milk with my new stand-by, So Delicious Coconut Milk. The product is savory and fragrant from the bouquet of herbes de provence — which is such a great addition. It is crusty on the outside with an interesting variety of textures on the inside. Not your typical cornbread. Plus the addition of quinoa packs it with more fiber and protein – which makes it that much better. This has been, by far, the best cornbread I’ve had.
QUINOA CORNMEAL SKILLET BREAD
- 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp xanthan gum
- 1 ½ tsp herbes de provence (1 tsp for baking, ½ tsp for sprinkling on top)
- ½ tsp pepper
- ¾ tsp fine grain sea salt
- 3 tbsp natural cane sugar (or brown sugar)
- ¼ cup + 1 tbsp grapeseed oil or canola oil
- 1 tbsp egg replacer in ¼ cup hot water
- 1 ½ tbsp white or white wine vinegar
- 1 ¾ cups So Delicious Unsweetened Coconut Milk plus ½ - ¾ cup
- 1 ½ cups cooked quinoa, room temperature
- Preheat oven to 375°. Oil a 10-inch cast-iron skillet and place in the oven.
- Mix all the dry ingredients in a bowl and the wet ingredients in a separate bowl, except for the ½-¾ cup of coconut milk. Pour the wet ingredients plus the quinoa into the dry ingredients. Mix until well blended.
- Take the pan out of the oven and pour the batter into it.
- And for the next step, I quote Heidi: “Pour the [coconut milk] into the center of the batter. Have faith, and do not stir.” I like to make a little “swirl” pattern on top and let the coconut milk flow in. Sprinkle the top with remaining herbs.
- Place in the oven and check after about 45-50 minutes. The bread is done when the top is golden and the center is set. If it is not set, turn on the broiler for a few minutes to finish it off. Total cooking time can take up to 60 minutes.
This is most delicious right out of the oven but is also good warm or at room temperature (keep it covered). I also must say that this is best eaten the day it is made.