Pumpkin Cornbread
OMG. Best cornbread EVER. I don’t care if it’s gluten free, vegan, super lowfat (not that I care) and refined sugar free, this is my most favorite cornbread of all time.
Unlike the cornbread that most folks are used to – soft, cakey, and decidedly too sweet – this one is rustic and savory. With the addition of pumpkin in place of buttermilk or oil, you not only remove a potentially gross and/or unhealthy ingredient, you also get a whole host of nutrients added to the mix. Pumpkin contains craaazy amounts of vitamin A, vitamin E, iron and fiber. In addition, it is strongly anti-inflammatory, so it balances the highly-inflammatory effects of the corn. This is good news for folks with arthritis, asthma, colitis, or autoimmune diseases who still want to chow down on some good ol’ fashioned cornbread every now and again.
Try it. You’ll like it.
PUMPKIN CORNBREAD
heavily adapted from a Cooks Illustrated recipe
makes one eight-inch skillet of bread
1 Tbs. + 1 tsp. EarthBalance or butter
1 cup stone ground cornmeal
2 tsp. sugar, maple syrup or agave nectar, or 1 packet of Truvia
¼ tsp. Salt
1 tsp. Baking powder
¼ tsp. Baking soda
1/3 cup boiling water
¾ cup pumpkin puree
½ tsp. Apple cider vinegar
1 egg, lightly beaten or Ener-G Egg Replacer for 1 egg
1. Preheat oven to 450 degrees. Spoon the EarthBalance into an 8-inch cast iron skillet and place the skillet in the oven while it is preheating.
2. Mix 2/3 cup cornmeal, sugar, salt, baking powder and soda in a small bowl.
3. Add the remaining 1/3 cup cornmeal to the boiling water and stir to make a mush. Add the pumpkin, vinegar, and egg and stir until smooth.
4. When the oven is preheated, combine the wet and dry ingredients and stir until just mixed. Pour the melted EarthBalance into the batter and stir to incorporate. Quickly add the batter to the hot skillet. Bake until golden brown, about 20 minutes
5. Remove from the oven and turn cornbread out onto a wire rack. Cool for 5 minutes and serve.
OTHER PUMPKIN RECIPES FROM AROUND THE BLOGOSPHERE:
Gluten Free Pasta with Pumpkin-Coconut Sauce and Kale
Pumpkin Scones with Autumn Spiced Glaze at Baking and Books
Pumpkin and Black Bean Soup, Pumpkin Bars, Stuffed Mini Pumpkins, and Homemade Pumpkin Seeds at SF Gate
Pumpkin Casserole at Closet Cooking
Pumpkin Cinnamon Cheesecake at Elana’s Pantry
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Comments
can’t wait to try this!!!! I grew up on the unsweet, crusty fried cornbread in an iron skillet. That cakey stuff with sugar in it just ain’t cornbread to me! Thanks, Rachel!
I’m on it. Trying this one for sure. It’s like you read my mind earlier when I was thinking “why oh why would it be at ALL difficult to find a good gluten-free cornbread recipe” while I simultaneously was in need of a good dose of pumpkin.
I made these And to make them even less inflammatory, I got brave and added the 2 tblsp of curry powder you added to your chocolate chip cookie recipe. And guess what? It IS the best cornbread ever!!! Thank you!!
I’m so going to make this!