Gluten Free Pumpkin Cornbread

Trick or Treat
Smell my feet
Give me something good to eat!

Happy Halloween everyone!

gluten free pumpkin corn bread

I was recently perusing the November issue of Better Homes and Gardens and noticed a naturally gluten-free recipe within their “Thanks for Thanksgiving” article. Score one for the gluten intolerant! I loved the idea of Pumpkin Cornbread and had to give it whirl. As you know, I am very fond of cornbread — it’s so delicious and easy to make. I slightly tweaked some of the ingredients and added a sugar base. This recipe is fantastic! The family enjoyed it warm topped with melted butter. A drizzle of real maple syrup would be tasty as well.

Gluten Free Skillet Pumpkin Cornbread

6 tablespoons butter, melted
2 cups cornmeal
1/3 cup sugar
2 tablespoons masa harina
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup buttermilk
8 ounces sour cream (I used reduced fat)
1 egg, beaten
3/4 cup canned pumpkin
demerara sugar for bottom of pan

Preheat oven to 350 degrees. Coat bottom of cast iron skillet with melted butter, set aside remaining melted butter. In a large mixing bowl, combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin. Whisk into cornmeal mixture. Sprinkle demerara sugar into bottom of cast iron pan (enough to coat) before pouring batter. Bake 25 minutes (or until wooden tester comes out clean).

9 Replies to “Gluten Free Pumpkin Cornbread”

  1. Is this like pumpkin bread or more like flavored cornbread? I haven’t had good pumpkin bread in a year… could this be a good substitute? I miss it! Definitely gonna try this one… maybe topped with cream cheese?

  2. Maureen,

    Fun and informative show.
    Also, nice list of blogs and appreciate the links. Sorry to hear your were glutened by a dog cookie. Ouch.

    Our whole family is gluten-free for Celiac Disease here in the Lehigh Valley.

    We too are trying to find places to go…
    Figured I would share a recent experience. I was impressed with a new restaurant in Allentown called “Relish”, which opened last month. They have delicious dishes and a nice GF selection. (even soup)

    Thanks again for doing the show 🙂

    Tom McDonald

  3. Listened to your podcast just this mourning while commuting. Your description of all the food this month made my mouth water.

    I can relate to your last podcast and “hiding out” when overwhelmed. Keep up the enthusiasm and the search for the most awesome pizze!

  4. Hi Maureen,

    I’m a new listener to holdthegluten and I’m almost caught up on all of the episodes. I love listening and it’s been a huge help! I was diagnosed a few years ago with a gluten allergy and only went gluten free about six months ago (I know, I know… shame on me!) It’s been an adventure.

    One note – the Pizza Fusion chain does charge a (exorbitant) surcharge for the pizza, but it’s pretty good when made in store (it’s a very thin crust). One thing to note – you can buy the frozen crust from the shop and make it at home. Haven’t had a ton of luck doing this, but it’s nice to not have to make the pizza crust by hand every time.

    Thanks again for the episodes – love ’em!

  5. Just saw an ad for Keebler GF Wheatable snack crackers. Wish they’d drop the wheatable part, though. Can’t wait for your next podcast.

  6. This was so amazing! We made it last night and my daughter ate it up, which is rare because she doesn’t eat anything foreign. It was surprisingly sweet!
    -Sylvia

  7. I like cornbread too which is how I ended up on your site surfing around for a twist on the basic recipe.

    I do enjoy the taste of pumpkin as well, provided there is enough sugar to offset the bitterness which there appears to be in your recipe.

    Being gluten free is an added bonus.

    Now I’ve got to see if my little corn bread eating monsters will give this a try. If not, then more for me!

Comments are closed.