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Gluten-Free Spiced Pumpkin Cornbread

  • Prep 10 min
  • Total 40 min
  • Servings 16
  • Pinterest
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  • Print
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  • Save
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Cornbread made with pumpkin, savory spices and magic. Oh, and it's gluten-free! WIN. MORE + LESS -

Stephanie Wise
October 21, 2014

Ingredients

1
cup gluten-free all-purpose flour
1
cup yellow cornmeal
1
tablespoon gluten-free baking powder
1
teaspoon salt
1/4
teaspoon cumin
1/4
teaspoon ground cloves
1/4
teaspoon ground cinnamon
Pinch allspice
Pinch red pepper flakes
2
eggs
1
cup pumpkin
2/3
cup packed light brown sugar
1/4
cup olive oil
1
tablespoon molasses
Rosemary sprig(s), for garnish (optional)

Steps

Hide Images
  • 1
    Preheat oven to 375°F. Lightly grease an 8-inch square baking pan and set aside.
  • 2
    In a large bowl, whisk flour, cornmeal, baking powder, salt, cumin, cloves, cinnamon, allspice and red pepper flakes until well combined.
  • 3
    In a separate large bowl, whisk together eggs, pumpkin, brown sugar, olive oil and molasses until well combined.
  • 4
    Pour wet ingredients into dry ingredients and stir until just combined.
  • 5
    Pour batter into prepared baking pan. Top with a rosemary sprig or two, if desired. Bake 30-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • 6
    Allow cornbread to cool completely on a cooling rack before slicing.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Heyyyyy, cornbread!

Seriously, who doesn’t love the stuff? It’s super easy to make, tastes great with anything and everything and can be made a gazillion different ways. It certainly deserves a shout-out once in a while.

One of my FAVE variations on cornbread is this delicious Gluten-Free Spiced Pumpkin Cornbread. It’s made with unique spices like cumin and cloves that render a really unique flavor, and the pumpkin puree also lends itself to the tastiness and moistness of the bread. Oh, and it’s sans gluten, so everyone can enjoy it. WIN.

All you need to do is combine the dry ingredients, combine the wet ingredients, stir them together and bake it all up until it’s nice and golden brown. It tastes great on its own warm from the oven or as a side to a big bowl o’ chili or a Christmas feast (hint, hint).

Here are a few other scrumptious ways to pimp yo’ cornbread for a yummy and easy-to-make treat!

Chili-Stuffed Cornbread Muffins. Stuff cornbread muffins with chili, hearty stew, even cranberry sauce or your favorite dip and you’ve got instant magic on your mouthbuds.

Cornbread Ring with Cranberries. This dessert is so festive, so sweet and so berry beautiful to look at on your holiday table (see what I did there?). The tartness of cranberries really does wonders when it’s mixed with cornbread, too. And mah goodness, that GLAZE.

Cornbread Chex Mix. Who’da thunk to mix cornbread into a savory snack mix? Whoever did deserves a standing ovation. Feel free to put your own spin on this awesomesauce idea for an upcoming party.

Bacon-Cornbread Stuffing. Unique twists on stuffing is all the rage this holiday season, so why not go the cornbread route? And if it’s got salty bacon bits and sweet cranberries added to the mix, you’ve got a good thing going on.

Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

What’s your favorite way to spice up cornbread?

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