Chives, the quintessential herb of spring. The first to grow back after winter’s slumber, these fresh hollow blades are full of onion flavor and are a great compliment to savory baked goods.
This delicious cornbread is made with aquafaba, an egg substitute derived from cooking chickpeas. See my earlier blog post here for how to make aquafaba at home. Substitute the milk for a non-dairy alternative to make it vegan.
It’s a simple recipe and an easy side dish for soups and chili.
- 1 1/4 cup flour
- 1 cup corn meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup oil, we use camelina, but canola or vegetable works great
- 1/3 cup brown sugar, honey or maple syrup
- 3 tablespoons aquafaba
- 1 cup milk
- 1/2 can corn
- 3 tablespoons chopped chives
- Preheat oven to 400F.
- Grease a muffin tin or 8×8 baking pan with butter or oil. Alternatively, we use a 9″ well seasoned cast iron pan.
- In a large bowl, whisk together dry ingredients (flour, cornmeal, baking powder, salt)
- In a mixing bowl, add aquafaba. Beat for 3-4 minutes until frothy and glossy.
- Add sugar and oil to beaten aquafaba and mix well.
- Combine wet ingredients to dry and mix well.
- Add the milk and mix thoroughly.
- Fold in corn and chives.
- Spoon batter into muffin tins or baking pan.
- Bake for 15-20 minutes, or until a knife or toothpick comes out clean. Let cool for 5 minutes before serving.