Food bloggers wear a lot of hats.
They are recipe developers, photographers, writers, social media-ers, amateur web developers (unless you pay someone else to do that, which makes life awesome!), and much more. I absolutely love my job and feel like the luckiest person in the world so believe me when I’m saying, this is not the beginning of a rant. In fact, it drives me CRAZY when articles are written about the hardships of food blogging. These get circulated around food bloggers and everyone nods there head and says, “yep, no one understands how hard it is.” But people, we are making food, taking pictures of it, putting it on the internet, and calling it our job! How much better does it get than this?
But I digress…
As I was saying, food bloggers wear a lot of hats and of all the hats I wear, the hardest one (for me) is the writer’s hat.
Sometimes I love it. I sit down at my computer after having finished editing a batch of photos and words flow out of my mind, through my fingers, and onto the keyboard. I can write a blog post in 20 minutes and, voilá, done! But then there are those other times where I sit in front of a blank computer screen, staring at the blinking curser, and asking myself, “what can I possibly say about cornbread?”
I could say it’s a fluffy golden, slightly sweet, corn-filled bread with a crispy skillet crust. I could also say that it’s a simple harvest bread that throws together in 30 minutes and serves an army, making it one of my favorite Thanksgiving bread. Or how about it’s the perfect adaptable recipe. Add your favorite herbs, spices, peppers, etc. for a new spin on this classic recipe.
But I just don’t want to.
Today I want to say, “Hey! I made some vegan skillet cornbread and I think you’ll like it. Give it a try and let me know what you think!”
Preheat the oven to 400 degrees. Spray a 12" cast iron skillet with cooking spray and place in the oven while it preheats.
Combine cornmeal, flour, baking powder and soda, and salt in a large mixing bowl.
In a separate bowl combine milk, chickpea flour, water. Whisk together until chickpea flour is well blended and no lumps remain.
Add sugar to water/chickpea flour mixture and stir until it has dissolved.
Add melted vegan butter
Combine wet ingredients with the dry and stir until combined and batter is evenly hydrated. Don't over-mix. Fold in the corn.
Transfer to the hot cast iron skillet and spread evenly. Bake for 20 minutes until the top is golden brown and edges have baked away from the pan. Remove from oven and let cool 10 minutes before slicing.
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