Want a fun twist on cornbread this holiday season? This recipe is just for you! Not only does cornbread make a simple substitute for rolls at your holiday table, but the pumpkin in this recipe will help tie in the fall theme.
1 cup Jules Gluten Free Flour
1 tsp xanthan gum
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal (I used Bob’s Red Mill Stone Ground GF Cornmeal)
2 large eggs
1 cup pumpkin puree
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses
1. Preheat oven to 400 degrees & grease a 10 inch pie pan or 9 inch square pan.
2. Mix all dry ingredients (except brown sugar) in a large bowl.
3. In another bowl, beat the eggs lightly. Then mix in the pumpkin, brown sugar, oil & molasses.
4. Make a well in the dry ingredient mix and then add the wet ingredients. Stir to mix, being careful to not over mix.
5. Pour into pan and bake for 30 minutes or until the bread is nicely browned and a toothpick comes out mostly clean.
6. Cool slightly & enjoy!
I found this freezes well – it tastes just as good when you defrost & eat slightly warmed in the microwave or toasted in the toaster oven.
**The original recipe comes from Laura at Real Mom Kitchen and was modified to be gluten-free by me.