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.
Originally posted 2016-10-25 14:54:56.