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 your 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 1/3 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
- Make ahead: Bake up to 1 day ahead and store tightly covered once cooled.
- Reheating: Warm briefly before serving for the best texture.
- Baking time will vary depending on the pan or mold. Small pumpkin molds may bake in about 8–10 minutes, while standard muffins or a larger pan may need longer. Begin checking early and bake until a toothpick inserted in the center comes out clean.
- For more flavor variations, see the "Cornbread Variations" listed above.