As promised, here’s a new recipe to add to your Thanksgiving collection! What better way to ring in a Thanksgiving feast then pulling out a cast iron pan to make my (gluten-free) Pumpkin Cornbread! And it just feels so right to marry these two together. Just a disclaimer here, I didn’t end up using a full can of pumpkin puree because it made the cornbread a bit dense. But if you like that or you don’t want to save the excess pumpkin in your fridge, by all means, go for it.
And since usually when we all look up recipes online, we skip the text and scroll right to the recipe, so here ya go! Keeping this short and sweet, because well, pumpkin cornbread doesn’t need all the extra fanfare. We all know it’s delish. Just add some honey (or honey butter) on top, and it’s autumn perfection.
Check out some other MYV Thanksgiving recipes here! And one of my personal favorites…
- 1 1/2 cups Cornmeal
- 1 cup Almond Flour
- 1 tbsp Baking Powder
- 3/4 tsp Sea Salt
- Dash of Cinnamon I didn't measure here, I just sprinkled some in! You could also add in some ginger too for a kick!
- 1 cup Pumpkin Puree Not pumpkin pie filling
- 1 cup Almond Milk
- 1/3 cup Oil I used Avocado oil for its neutral flavor but you can also use olive oil or (refined) coconut oil. The refined coconut oil tastes less "coconutty". Or you could use butter if you're making this dairy
- 1/3 cup Honey
- 2 Eggs
Pre-heat the oven to 350F.
In a large bowl, mix all of of the dry ingredients together
In a separate large bowl, mix the wet ingredients together
Add the dry ingredients into the bowl with the wet ingredients and make sure not to overmix
Lightly grease a cast iron pan and pour in the batter and smooth around the pan using your hands or the back of a spoon
Bake for 30-35 minutes
Cut into slices and drizzle with honey if desired. I like it best served warm, especially because the honey sinks into the cornbread, YUM! Or, if you're making this dairy, you could mix a little softened butter with honey and add a pat of honey butter to the top of your slice!