Get the Recipe: Pumpkin Cornbread
Tender, moist, and warmly spiced with a golden crumb that comes from the brown butter in every bite. Pumpkin keeps every square soft and flavorful for days, while maple syrup sweetens naturally without a drop of refined sugar anywhere in the recipe.
Ingredients
- ½ cup butter, browned or melted
- 1 cup cornmeal
- 1 cup gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 ¼ cups pumpkin purée
- ⅓ cup pure maple syrup or honey
- 2 eggs
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Brown your butter. Cook in a skillet over medium heat until it turns a caramel color. Set aside to cool.
- In a mixing bowl, add the cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir together.
- Then, add in the pumpkin, maple syrup, eggs, and brown butter. Stir together. Do not over mix.
- Pour into your lined pan. Smooth into an even layer.
- Bake for 22 to 24 minutes.
- Finally, remove from the oven. Cool before slicing.
Notes
- Feel free to use honey instead of maple syrup.
- If you are not gluten free, you can use all purpose flour.
- Do not bake too long.
- Store in an airtight container for up to 4 days at room temperature.