From the Kitchen of Robyn Maher
This cornbread variation is the perfect accompaniment to the recipe for Creamy Pumpkin Chicken Chili that I posted last week, but it will go well with any seasonal soup or holiday menu. It’s also wheat-gluten free, if that’s a concern.
Gluten-Free Pumpkin Cornbread
1 cup cornmeal
1/2 cup high-protein baking mix
1/3 cup almond flour
2 teaspoons baking powder
1 cup pumpkin puree
1/2 cup unsweetened vanilla almond milk
1/3 cup liquid egg whites
1/4 cup honey
1 snack-sized container unsweetened applesauce
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
Preheat the oven to 350 F. Combine the cornmeal, baking mix, almond flour, and baking powder in a bowl and stir to incorporate. Set aside. Blend the rest of the ingredients in a mixer or mix by hand. Add the wet ingredients to the bowl of dry ingredients, and stir to combine. Do not overmix. Spray a 9-x-13-inch pan with nonstick spray, and pour the mixture into it. Bake for 20 to 25 minutes, just until the center is cooked. Cut into squares, and serve.