Ingredients
Wet Ingredients
- ½ cup butter (browned or melted)
- 1 ¼ cups pumpkin purée
- ⅓ cup pure maple syrup or honey
- 2 eggs
Dry Ingredients
- 1 cup cornmeal
- 1 cup gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment paper to ensure easy removal of the cornbread.
- Brown Butter: In a skillet over medium heat, cook the butter until it turns a caramel color, giving it a nutty aroma. Set aside to cool, which enhances the flavor of the cornbread.
- Mix Dry Ingredients: In a mixing bowl, combine cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir them together so they are evenly distributed.
- Add Wet Ingredients: Add the pumpkin purée, pure maple syrup (or honey), eggs, and cooled browned butter to the dry ingredients. Stir gently until just combined—avoid over mixing to keep the bread tender.
- Pour Batter: Pour the batter into the prepared baking pan and smooth out the top with a spatula to form an even layer.
- Bake: Bake in the preheated oven for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool in the pan before slicing to ensure clean cuts and better texture.
Notes
- This recipe uses gluten-free flour and cornmeal, making it suitable for gluten-free diets.
- Maple syrup or honey can be substituted depending on your preference for sweetness and flavor.
- Be careful not to over mix the batter to keep the cornbread light and fluffy.
- Browned butter adds a rich, nutty flavor but can be omitted if preferred; regular melted butter works as well.
- Ensure the pan is lined with parchment paper to prevent sticking and facilitate easy removal.
- Allow cornbread to cool completely before slicing to avoid crumbling.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
