As we are currently enjoying in the last days of autumn here in Southern Ontario the farmers markets have been packed to the brim with harvest vegetables. As a result I have been subsisting on almost entirely on skillets full of leafy greens, beets, winter squash, sweet potatoes and apple…probably with some kind of poached egg on top.
So today I figured why not harness some of these autumn flavours and make the transition from skillet-full-of-delicious to baked-good-full-of-delicious? Which brings me to this slightly unconventional cornbread….
Apple Dijon & Kale Cornbread (Gluten-Free)
A play on this recipe from the Edible Perspective
Do not be afraid of the different flours in this mix. Masa harina is inexpensive and readily available at Latin American grocery stores or in the international foods section of major chains (I found my bag at Wal-Mart…wait…forget I told you that). And you can swap the buckwheat flour for whole wheat if you like.
- 1/2 cup raw buckwheat flour, ground in a coffee grinder from raw buckwheat groats (can sub for whole wheat flour)
- 1/2 cup cornmeal
- 1 cup masa harina or corn flour
- 1 1/4 cup applesauce
- 1 1/2 cups unsweetened nut milk
- 2 eggs
- 1 tbsp coconut oil or butter, melted
- 2 tbsp dijon mustard
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp fine grain sea salt (I used seasoned herbamare)
- 1 tbsp mixed herb salt-free spice (like spike, mrs. dash, etc., or use your own combination of savoury herbs)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- freshly ground pepper
- 1-1.5 cups finely shredded kale leaves (cut from stems)
- Preheat your oven to 375
- In a large mixing bowl, combine all dry ingredients and stir until mixed thoroughly.
- In a medium mixing bowl, whisk together all of the wet ingredients.
- Pour the wet ingredients into the dry bowl and mix with a large spoon until just combined. The dough will be thick.
- Scrape the dough out into a well greased 9 inch pan or cast iron skillet. Push dough to the edges with spatula.
- Bake for 30-35min, and test with a toothpick. The top should be golden brown + cracked, which the edges being slightly darker.
- Remove from pan and allow to cool completely (30 mins or so) before cutting. The cornbread will have the best texture once fully cooled.