Gluten Free Pumpkin Cornbread
This festive fall cornbread is not only naturally gluten free, but also super simple to make! Perfect for serving with your favorite soups, stews and chilis when the mercury drops.
Servings: 6 servings
Equipment
- Pumpkin Shaped Pan or Mold, if desired
Ingredients
- 1 cup cornmeal
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 tablespoons melted butter or oil
- 1 tablespoon honey
- ¼ cup pumpkin puree
- ½ cup plain Greek yogurt full fat
Instructions
- Preheat the oven to 375 degrees. Liberally butter or spray you muffin tin or pumpkin-shaped mold. Set aside.
- In a medium bowl, whisk together cornmeal, baking soda, baking powder and salt.
- In a small bowl, whisk together egg, melted butter, honey, pumpkin puree, and yogurt.
- Add wet ingredients to dry ingredients and stir until fully combined. The batter will be thick.
- Using a spring-loaded cookie scoop (about ⅓ cup scoop), scoop into tin or molds. If using a shaped mold, pat it down lightly with wet hands.
- Bake for 8-10 minutes or until the tops are golden and puffed and a toothpick inserted in the center comes out clean. If using a muffin tin, the bake time may be closer to 12-14 minutes.
Notes
- To make this recipe without the pumpkin puree, simply substitute the pumpkin with more yogurt -- you'll need ¾ cups total.
- For a sweeter cornbread, add up to another tablespoon of honey to the mixture.
- For more flavor variations, see the "Cornbread Variations" listed above.