I found the most amazing Cornbread recipe. It has Pumpkin and it was totally easy to make GF. The only thing I had to change was the 2 TBSP of flour to Sorghum. Done, GF in a minute and so delish! We took this on Saturday to the Mc Carters for the annual Halloween Chili Dinner. I always bring the corn bread. I also made Gluten Free Girls regular corn bread. Mom and I had a slice of the Pumpkin on Monday morning with some apple butter for breakfast, makes a great breakfast too!
gluten free pumpkin cornbread
6 tbsp butter, melted
2 cups cornmeal
1/3 c sugar
2 tbsp sorghum or reg. flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp pumpkin pie spice
1 c buttermilk, now i used skim milk and it worked just fine
1 - 8oz carton sour cream
1 egg, slightly beaten
3/4 c canned pumpkin, not pie mix
- Heat oven to 350. generously brush round cake pan with butter
- in large mixing bowl combine cornmeal, sugar, flour, baking powder, baking soda, salt and pumpkin pie spice. in another bowl combine the remaining butter, milk, sour cream, egg and pumpkin; whisk into corn meal mixture. pour into prepared pan.
- bake for 22 - 25 minutes or until inserted knife comes out clean. cool on wire rack; serve with warm whipped butter.
This was a great addition to our Halloween Feast!