This pumpkin cornbread that is free of gluten is a tasty change from regular cornbread. Adding pumpkin puree gives it moisture and a light sweetness, making it perfect for fall parties or to go with your favorite soups and stews.
Ingredients:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 2 eggs
- 1/2 cup non-dairy milk such as almond or coconut milk
Instructions:
Preheat oven to 375F 190C
Grease a 9-inch square baking dish
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves
In another bowl, mix together pumpkin puree, applesauce, maple syrup, melted oil, eggs, and non-dairy milk until well combined
Pour the wet ingredients into the dry ingredients and stir until just combined
Pour the batter into the prepared baking dish and smooth the top with a spatula
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean
Allow to cool slightly before slicing and serving
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