Recipe: Pumpkin Cornbread - Celiac Disease
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Nov 22 2010

Recipe: Pumpkin Cornbread

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.

Pumpkin Cornbread**

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.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

Comments

  1. Tiffany Janes says:

    Gosh – this recipe combines two of my husband’s favorite things – pumpkin and cornbread. Will definitely have to make it for him sometime during the holidays, Thanks for the recipe!

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