Gluten Free Pumpkin Cornbread
Ingredients
1 cup (140 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if using Better Batter)
1 cup (132 g) coarsely ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice*
4 tablespoons (56 g) unsalted butter, melted and cooled
3 tablespoons (63 g) honey
2 eggs (100 g, weighed out of shell) at room temperature, lightly beaten
6 ounces pumpkin butter (homemade or store bought)
3/4 cup (6 fluid ounces) half-and-half or whole milk
*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Instructions
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 or 12 equal squares. Serve warm. Store any leftover bread in an airtight container at room temperature. Warm in a toaster oven before serving.
