Gluten Free Pumpkin Cornbread

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

1. Heat oven to 350. generously brush round cake pan with butter
2. 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.
3. 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!