Pumpkin Cornbread
Categories: All, Breads, Recipes, Thanksgiving
Tags: , Allergy Friendly, Corn Bread, Cornbread, Dairy Free, Fall, Healthy Recipes, Pumpkin, Thanksgiving, Vegan
Love cornbread? Craving pumpkin? Looking to eat healthy or vegan (but never miss the taste!)? Want to slip nutrition in where your family will never suspect it? Have I got the recipe for you! Once you try this recipe, you may never go back to regular cornbread again!
Pumpkin Cornbread
- 1 egg (or egg substitute like 1 banana)
- 1 cup milk of choice (dairy or non-dairy vanilla soy, hemp, almond, coconut…)
- 1/2 tsp. apple cider vinegar or lemon juice
- 2/3 cup pumpkin purée
- 1 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. baking powder, gluten-free
- 3/4 cup cornmeal (certified gluten free)
- 1/3 cup granulated sugar or coconut palm sugar
- 1 tsp. pumpkin pie spice
- 2 Tbs. flaxseed meal (optional, but recommended!)
Preheat oven to 350° F static or 325° F convection.
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.
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04. Nov, 2010
[...] but I’m also enjoying covering some uncharted pumpkin territory lately with recipes like Pumpkin Cornbread, Pumpkin Pancakes and Pumpkin Donuts and now, Pumpkin [...]
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13. Oct, 2011
[...] Pumpkin Cornbread from Jules Gluten Free [...]
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19. Oct, 2011
[...] http://blog.julesglutenfree.com/2011/10/pumpkin-cornbread/ [...]
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22. Oct, 2011
[...] Pumpkin Cornbread (Inspired by Jules’ recipe) [...]
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08. Nov, 2011
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Flora said: on October 15, 2010
This looks so good. Perfect for a fall day.
Hannah said: on October 15, 2010
I am really glad that you started a blog! I will have to try this recipe! Thank you for sharing!
Susan Swearinten said: on October 15, 2010
Where do you get pumpkin puree’? I can find canned pumpkin in the store, not pumpkin puree.
Jules said: on October 21, 2010
Hi Susan,
As another reader said, canned pumpkin and pumpkin puree are really the same thing. When cooking a pumpkin for recipes, you puree it before using; it’s already done for you in a can. When recipes call for pumpkin puree though, be sure you don’t buy pumpkin pie filling — NOT the same thing! : )
Angela N. said: on October 15, 2010
I made these the other day for several Celiac and non-celiac friends. They loved them!!! I even used fresh pumpkin. Thanks so much for the great recipe!
pat fuller said: on October 15, 2010
Thanks so much for helping all of us
with recipes that look and taste really
good.
Susan said: on October 15, 2010
I have some leftover pumpkin that I need to use up. This recipe looks perfect! I’m going to give it a try and serve it with lentil soup.
Jules said: on October 19, 2010
It always feels so good to find just the right recipe to use those “leftovers”! This would be great with lentil soup, too!
Mary Brinton said: on October 10, 2011
ooh – that sounds like the ultimate winner!
Cecilie Verdu said: on October 15, 2010
hi. I am from Norway so some of the items in your recepies are not available here. As ex the Jules flour. But I asume I can use what ever glutenfree flour like ex Semper or Finax?
I also wonder- is it any possiblity on you website that you can start putting in information of places to eat when people have been travelling? As ex have been in Spain, Denmark, and now in October Disney World Florida and there are places to recomend to find glutenfree meals. I am allways in seach for such information when we are going to travel. All this could be put in one place. I am trying to open up a website my selves for this purpose but since you already have a great website, maybe you could have it here?
Jules said: on October 19, 2010
Thanks for the fantastic ideas! I will definitely be sharing that kind of information on my blog, and hope that others will share as well so that we can all benefit. There are so many wonderful restaurants and vacation destinations around that world that are catering to us gluten-free-ers now – we should be sharing the love! I actually wrote a chapter in my book, “The First Year: Celiac Disease and Living Gluten-Free,” on traveling internationally, and listed therein some great sites in many countries that share that information. Also, in the US, both the GIG website and their GFRAP – Gluten-Free Restaurant Awareness Program, and the NFCA website and their GREAT program, both list restaurants which have gone through certification procedures to train the staff to prevent cross-contamination and menu planning. Other wonderful resources!
Regarding your question as to flour, my recipes are written for my flour which is not too heavy, nor too starchy, and which does not have any grit or aftertaste. If you can find a flour in Norway which seems to fit this description, definitely try it in my recipes! My latest book, “Free for All Cooking,” actually has a homemade flour blend in it with lots of different flour options to fit different dietary restrictions — it might help you in your search for flours to blend yourself as well!
Bobbi said: on October 10, 2011
Cecilie,
Be sure to go to the Disney website before you travel. The chefs for Disney are among the best for accommodating any type of food allergy. In the US, the head chef will even speak to you on the phone to make special arrangements for eating while you visit the parks!
Barbara Shermer said: on October 15, 2010
I’d love to take advantage of your free bread mix offer. Before I do, I’d like to kanow how to store 5 lbs. of flour. I don’t do thst much baking. Thanks
Jules said: on October 19, 2010
Hi Barbara, luckily with my flour it’s easy to store. No need to refrigerate or freeze it, but you can certainly feel free to do so if you’d prefer. I store my 5 lb bags in a clear lucite container I keep in my kitchen so I can always see when I’m getting low! It has a rubber seal to keep moisture and bugs out, and the flour keeps beautifully there. The flour also has a 15 month shelf life — especially with the holidays coming up, I’m sure you’ll go through it!
stephanie-deliberately creative said: on October 16, 2010
Yum! Making those tonight to go with salad and soup for dinner.
Pumpkin puree and the canned pumpkin are the same thing. Just make sure it is plain pumpkin with nothing added.
cheers!
Bonnie Mann said: on October 17, 2010
Most of the grocery stores were out of pumpkin puree(low crop yield)this last year, but it is now showing up in the stores. I use pumpkin puree, not pumpkin pie filling.
Jules said: on October 19, 2010
Yes! When I see pumpkin puree (especially organic!) I buy loads of it “just in case,” as my mom always said! And good point about the pie filling – I only use puree or fresh pumpkin that I bake and puree myself.
Rhonda Daniels said: on October 17, 2010
This looks so yummy! I actually saw this and thought it might make a good stuffing,and I’m a real sucker for sage and cornbread stuffing. Then I came across your stuffing recipe…well you’ve given me so many ideas,thank you!
Kimberly said: on October 20, 2010
You MUST make these! They are to die for! I used the pumpkin pie filling, staight from the can, it already has the spices included.
A taste of Fall in my mouth…
Jules said: on October 20, 2010
: ) Thanks for chiming in!
I just roasted a pumpkin for pie and have lots leftover. Gee wonder what I might use it for?! ; )
Jennifer said: on October 21, 2010
These recipes all look very yummy. I am excited to try them. My 8 year old daughter is now on a gluten free diet for about a week. This is quite a transition, but she loves to cook and so we can spend some good time together baking and cooking. Do you ever teach cooking classes locally? We would love to attend something. I am new to all of this and searching with as much time as I have. Thanks for any info. I ordered your flour and bread mix and will be ordering your cookbook on amazon too. Thanks, Jennifer
Jules said: on October 21, 2010
Hi Jennifer,
I actually do teach classes periodically around the country. I was just in Denver and Atlanta, for example, and I am teaching a class in Raleigh, North Carolina next Friday, October 29. I will also be teaching some classes in Seattle November 11 and 12, and in Columbia, Maryland on December 13.
You can find out more about where and when on my free recipe newsletter which comes out each week on Fridays and you can check on my class listings under “Learn From Jules” on my website. If none of these classes are in your area, please let us know where you’d like me to come! Also, be sure to check out all my cooking videos on this blog!
jennifer said: on October 22, 2010
Thank you very much. We will check out your videos and newsletter. We live in Catonsville, Md so Columbia, Md will be perfect. We look forward to learning some great tips from you then!
Angie Halten said: on October 14, 2011
Cornbread and pumpkin pie – my two favorite things combined into one! Great idea, can’t wait to try it.
Sabrina said: on October 14, 2011
WONDERFUL! I actually had some pumpkin pie filling my hubby bought on accident that I wanted to use up so I gave it a try…WORKED PERFECT! I always like to see how long a new GF recipe can be kept on the counter and not dry out (sign of a great recipe) and this is STILL moist after being made early on Wednesday – does not need warmed up to devour – It was cornbread on the verge of naughty, lol! Loved the flaxseed being in there, best cornbread recipe we’ve ever had – thanks!
Jules said: on October 18, 2011
Sabrina – thanks so much for sharing your sub! It’s great to know that pumpkin pie filling works in this recipe as well as does straight puree! I agree about leaving goodies out on the counter, btw! I never refrigerate mine and I always love to see if they get gobbled up first or if they survive for a few days on the counter before they’re totally devoured! It’s no fun making great foods if they don’t still taste good the next day!
Cat said: on October 20, 2012
My pumpkin cornbread muffins are in the oven – rising! I stuck a pecan on top of each one (let’s see if they stick). My batter didn’t come out thin, so I was a bit concerned. I used “flax eggs” as I’m vegan, too, and they seem OK so far. But I didn’t have your flour (found your blog today) and had to sub another all purpose GF flour I had on hand (withOUT garbanzo flour, which I really don’t care for). I need to peruse your site some more to find out what kind of flours are in your blend. Yes, hoping my muffins don’t dry out too soon!
Jules said: on October 21, 2012
Fingers crossed for you, Cat! Hope they turned out! All GF flour blends behave differently (and yes, those bean flours don’t taste so good!), so if they don’t turn out totally awesome, then please do try with my flour because this Pumpkin Cornbread is completely wonderful! So glad you found my blog – have fun with the recipes and let me know if you ever have GF baking questions – I’m here to help!