Gluten Free Pumpkin Cornbread
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup (132 g) coarsely ground yellow cornmeal
- 2 teaspoons baking powder
- ½ 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 (100 g (weighed out of shell)) eggs at room temperature, lightly beaten
- 6 ounces pumpkin butter (homemade or store bought)
- ¾ cup (6 fluid ounces) half-and-half or whole milk
- 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.