Gluten Free Pumpkin Cornbread
Try this gluten free pumpkin cornbread recipe for an exciting twist. You'll enjoy the moist tenderness of gf cornbread with a hint of festive pumpkin pie spice.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup all purpose gluten free flour blend ((please click thru for full info on appropriate blends))
- 1/2 tsp xanthan gum ((omit if your blend already contains it))
- 1 cup coarsely ground yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp pumpkin pie spice
- 4 tbsp unsalted butter (melted and cooled)
- 3 tbsp honey
- 2 eggs (at room temperature, lightly beaten)
- 6 oz pumpkin butter ((homemade or store bought))
- 3/4 cup half-and-half (or whole milk)
Instructions
- 1
Preheat your oven to 350°F. Line an 8-inch square baking pan with unbleached parchment paper and set it aside.
- 2
In a large bowl, place the flour, xanthan gum, cornmeal, baking powder, baking soda, salt and pumpkin pie spice, and whisk to combine well.
- 3
Create a well in the center of the dry ingredients and add the butter, honey, eggs, pumpkin butter and milk, mixing to combine after each addition. The batter will be thick.
- 4
Scrape the batter into the prepared pan and smooth the top into an even layer with a wet spatula.
- 5
Place in the center of the preheated oven and bake for 25 minutes, or until lightly golden brown on top and firm in the center to the touch. A toothpick inserted in the center should come out with no more than a few moist crumbs attached.
- 6
Remove from the oven and allow to cool in the pan for about 10 minutes or until firm enough to transfer to a cutting board and slice into 9 square of each size. Serve warm.
- 7
Store any leftover bread in an airtight container at room temperature. Warm in a toaster oven before serving.