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Gluten-Free Pumpkin Cornbread
Prep Time
10 mins
Cook Time
35 mins
 
Course: Side
Servings: 8 servings
Author: Rachel Katzman
Ingredients
  • 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
Instructions
  1. Pre-heat the oven to 350F.

  2. In a large bowl, mix all of of the dry ingredients together

  3. In a separate large bowl, mix the wet ingredients together

  4. Add the dry ingredients into the bowl with the wet ingredients and make sure not to overmix

  5. 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

  6. Bake for 30-35 minutes

  7. 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!