Pumpkin cornbread. Yeee-haw! This bread is so darn good, and gluten free! Did you know that generally cornbread is not gluten free?
That surprises me, cause one would think the Indians running around in America (before it was America) weren’t cooking up their ground maize with flour. So alas, it twas the settlers that took the corn bread and mixed it with wheat to create a bread a little more like what they had back in Europe. Do you think back in 1621 at the first Thanksgiving they had cornbread? If only they knew of my pumpkin cornbread recipe then…. I would hope they would have made it.
This dish is so very American….. like ancient America. So we know that corn originated in the Western Hemisphere, correct? And for my purposes today of convincing you how American this cornbread is, I am going to say that it originated in America. And… turns out that pumpkin comes from the western hemisphere as well. Pumpkin is a sibling in the three sisters and the Indians had been cookin’ it up for quite some time before settlers stepped foot over here yonder.
Ok, enough chit chat and on to the recipe.
- 3 tablespoons plus 1 tablespoon coconut oil
- 3 tablespoons dark molasses
- 2 eggs
- 1.25 cup pure pumpkin (either fresh or from a can, but NOT pumpkin pie filling)
- 1 cup milk (I used fresh made pumpkin seed mylk, but any will do)
- 1.5 cups fine yellow cornmeal
- .5 cup almond flour
- 1 tsp baking powder
- .5 tsp baking soda
- Heat oven to 350 and place a 9″ cast iron skillet in the oven to preheat. You can also use a 8×8 baking dish greased with coconut oil and dusted with almond flour.
- In a food processor, process 3 tablespoons coconut oil, molasses and eggs until smooth.
- Add in pumpkin puree with milk and mix for 30 seconds.
- In a separate bowl, mix together cornmeal, almond flour, baking powder, and baking soda with a generous pinch of salt.
- Add into pumpkin mixture and pulse until well combined. If the coconut oil is sticking to the sides, use a hard spatula or spoon to scrape up those delicious bits.
- Remove heating skillet from the oven and use the last tablespoon of coconut oil to coat the pan. Swirl it around to make sure you oil the sides up to about an inch.
- Pour batter into skillet and place into the oven on a middle rack.
- Cook for 20 – 25 minutes or until at toothpick inserted comes out clean.
- Remove and serve with a big ‘ol slab of butter or coconut oil.
- Goes well with soup
I served this at a recent dinner party and it was a huge hit!!
***best served warmed with whipped honey butter or coconut oil***