Gluten Free Pumpkin Cornbread
A pumpkin cornbread recipe that’s gluten free, buttery with crisp edges and has just the right amount of sweetness. It's perfect for your family dinners or as a holiday side dish.
Servings: 9 large squares
Ingredients
- 1/2 cup unsalted butter
- 1 cup gluten-free all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/3 cups pumpkin puree
- 1/3 cup honey
- 2 eggs
Instructions
- Preheat the oven to 400°F. Line a 8 x 8-inch baking pan with parchment paper.
- Melt the butter in the medium sauté pan over medium-low heat. Once melted, pour it into a heat-safe bowl and set it to the side.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, pumpkin spice, baking soda and sea salt until combined.
- Create a “well” in the center of the dry ingredients. Add the butter, pumpkin puree, honey, and lightly whisk the wet ingredients until combined. Add the eggs and whisk into the wet ingredients, then stir the whole mixture together until evenly combined, careful not to overmix.
- With a spatula, spread the batter evenly into the prepared pan. Bake for 20 minutes. Insert a toothpick to check if the cornbread is done. The toothpick will come out clean and the edges of the cornbread should look golden brown.
- Remove the cornbread from the oven and slice some butter and spread it on the top of the cornbread while it's still hot. Let the cornbread rest for about 10 minutes before slicing and serving it.
Notes
Recipe FAQ
Why is my homemade cornbread so dry?
- Cornbread can become dry and crumbly if you bake it longer than required or if your oven temperature tends to be hotter than most. Try using less time or decrease the temperature by about 10 degrees.
- You can use just about any 8x8 casserole dish or baking dish. This amount of batter would fit well in an 8×8 casserole dish. Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.
Nutrition
Calories: 269kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 479mg | Potassium: 156mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6017IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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