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Gluten free Pumpkin Cornbread Recipe

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This recipe for Gluten free Pumpkin Cornbread is from Checketts Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. gtJules (Gluten free all purpose flour)
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. baking powder
2/3 c. certified gluten free cornmeal
1/4 c. sugar (+ or minus, to taste, or none, if you prefer)
1 Tbsp. flaxseed meal (optional)

1 egg
1 c. milk of choice (dairy or non-dairy vanilla, soy, hemp, almond, coconut)
1/2 tsp. apple cider vinegar
2/3 c. pumpkin puree
1 tsp. pumpkin pie spice

Directions:
Directions:
Preheat oven to 350º. Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the bater into an oiled 8x8 baking pan, oven safe cast iron skillet or into 12 oiled or lined muffin pans.
Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins.
Insert a toothpick into the center of the cornbread to test for doneness, it should be lightly browned around the edges and firm to the touch in the centers.

 

 

 

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