Try this gluten free pumpkin cornbread recipe for an exciting twist. You'll enjoy the moist tenderness of gf cornbread with a hint of festive pumpkin pie spice.
Preheat your oven to 350°F. Line an 8-inch square baking pan with unbleached parchment paper and set it aside.
In a large bowl, place the flour, xanthan gum, cornmeal, baking powder, baking soda, salt and pumpkin pie spice, and whisk to combine well.
Create a well in the center of the dry ingredients and add the butter, honey, eggs, pumpkin butter and milk, mixing to combine after each addition. The batter will be thick.
Scrape the batter into the prepared pan and smooth the top into an even layer with a wet spatula.
Place in the center of the preheated oven and bake for 25 minutes, or until lightly golden brown on top and firm in the center to the touch. A toothpick inserted in the center should come out with no more than a few moist crumbs attached.
Remove from the oven and allow to cool in the pan for about 10 minutes or until firm enough to transfer to a cutting board and slice into 9 square of each size. Serve warm.
Store any leftover bread in an airtight container at room temperature. Warm in a toaster oven before serving.
Notes
Originally published on the blog in 2016. In 2022, more text resources were added, and recipe and photos remain unchanged.