What I love about cornbread is that some variation of it can accent almost any dish.  This savoury vegetable-loaded version pairs well with several cuisines, including (but not limited to) Mexican and Indian.   Mexican Egg Drop Soup, basic lentil soup, Chicken Enchilada Rice Bowls, and Mango Chicken Curry would all be harmonious companions to this cornbread.  Cumin, which I love, is a bold seasoning choice that rounds out the savoury blend of onions, carrots, and bell pepper.  Depending on what you plan to serve with the cornbread, however, the cumin could easily be swapped out for chilli powder or sage.

Although this recipe calls for gluten free flours, regular wheat flour can also be used in place of the buckwheat and brown rice flours.  The crackly top is a function of the gluten free ingredients, but don’t let it fool you into thinking this bread is dry.  It’s not.  Moist and delicious, a warm square of this savoury cornbread is enhanced by a bit of butter (or dairy-free margarine), though it tastes great on its own too.

Recipe for Gluten Free Savoury Vegetable Cornbread

Ingredients:

• 1/2 cup cooked carrots, pureed
• 1/2 cup onion, chopped
• 1/4 cup coconut milk
• 1/2 cup non-dairy milk of choice (soy, coconut or almond)
• 2 teaspoons lemon juice
• 2 teaspoons flaxseed meal
• 2 eggs
• 1 cup cornmeal
• 1/2 cup brown rice flour
• 1/2 cup buckwheat flour
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 to 1 teaspoon ground cumin (or chilli powder)
• 1 tablespoon aluminum-free baking powder
• 1/3 cup chopped red sweet pepper

Directions:

1. Preheat oven to 400 degrees F (200 C). Blend together carrots, onion, coconut milk, other milk, and lemon juice.  Add flaxseed meal and stir well.  Whisk in two eggs.
2. In a separate bowl, combine cornmeal, flours, salt, baking soda, cumin, and baking powder.  Combine wet and dry mixtures, stirring until all ingredients are incorporated.  Fold in sweet peppers.
3. Into a well-greased 9 x 9 -inch baking pan or square dish, pour the batter and spread it evenly.  Bake at 400 degrees F (200 C) for about 20 minutes or until cornbread tests done.  Top hot cornbread with butter or margarine if desired, cut into squares, and serve warm.

Notes:

• While preparing ingredients for this cornbread, you can easily cook and puree enough extra carrots to make Carrot Cauliflower Soup with Ginger.  Then you’ll soon have another soup to go with the cornbread or something to freeze and enjoy another day.
• For a similar recipe that is both vegan and gluten free, see The Healthy Maven’s recipe for Pumpkin Cornbread.
• Since this cornbread is so rich in nutrients, it could spoil if you leave it out for more than a day.  Therefore I suggest wrapping any leftover bread well and storing it in the fridge or freezer until you are ready to warm it up again.

I’m sharing this recipe at Allergy Free Wednesdays and here.