These savory corn ebelskivers are some gluten-free AMAIZEBALLS for your Thanksgiving sides.
It should go without saying by now that I (brace yourself) love Thanksgiving. Any waxing rhapsodical is totally redundant at this point. Even the fact that I love the sides more than the turkey: old news. Let’s take all that as a given, eh? Cracking on with it: Man, I do specifically love me some cornbread on Thanksgiving. Well, anytime, really, but as I try to minimize starchi-carbiness in the day-to-day, it’s definitely one of my favorite treats on special occasions.
My friend Kimberly hit upon garbanzo bean flour as the perfect flour pairing for a gluten-free adaptation. This works remarkably well regardless of the method/technique you choose. This year, I thought I’d try playing with the shape of it a bit, and what’s more fun (and simple, once you get the hang of it) than ebelskivers? The bonus: I get to call them A-MAIZE-BALLS.
If you don’t already have a pan, and don’t want to use this as your permission slip to go ahead and get one (affiliate link). this recipe should also work well in a mini muffin tin (350 degrees, 10-12 minutes or so, but definitely keep a close watch). Lastly, I went ahead and made this with butter and regular milk, because Thanksgiving, but if you need to be dairy free, coconut oil and milk should stand in very well for dairy components here.
You might even want to add a tablespoon of honey to the compound chive butter mixture. Enjoy your amaizeballs with a good schmear.
- ⅔ cup cornmeal
- ⅓ cup garbanzo bean flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon pepper
- dash cayenne pepper
- ½ cup whole milk
- 2 eggs
- 1 stick butter, softened plus 3 tablespoons butter, divided
- 3 scallions, chopped (whites and greens)
- 1 cup corn
- 3-4 tablespoons finely chopped chives
- Whisk dry ingredients together in a mixing bowl. In a separate mixing bowl, whisk together the milk and eggs. Melt 3 tablespoons of butter and pour 2 tablespoons into wet ingredients, setting the other aside to use in the ebelskiver pan. Stir corn and scallions into wet mixture. (If corn was frozen, you may want to heat it up until it is thawed; just slightly warm at most).
- Mix the chopped chives with the softened stick of butter and set aside for serving (in fridge or at room temp, your call).
- Heat ebelskiver pan over medium and brush each well with some of the melted butter. While it comes to temperature, stir dry ingredients into wet.
- Once pan is hot and butter is bubbling/sizzling a bit, scoop 2 tablespoons at a time into each well - I use a cookie scoop for this. Batter should be just under the top edge of each well. It's helpful to start at the top and fill them in a clockwise order, the better to keep track of the order in which to flip and remove.
- Let cook for 4-6 minutes, until you see bubbles rising to the surface and, when you check the cooked side, you can see that they're golden brown. When they're ready to flip, use 2 skewers, chopsticks, knitting needles (or actual ebelskiver-flippers if you're already that fancy) to turn them: just press down on one side of the well while lifting up on the other and rotate. Stopping halfway for a moment works too - you can check out a linked video in the body of the post. Go in the same order you poured the batter in.
- Let cook for another 3-4 minutes on the other side, until golden brown to match. When they're ready, remove to a plate and keep warm until ready to serve while you make the next batch (a 7-well pan will go through 2 cycles, to make 14 or 15 - I had to make one extra).
- Serve with the chive compound butter.
— posted by Anne