Pumpkin Cornbread (Gluten Free)
This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat. After ordering pumpkin cornbread at a restaurant, I wanted to make a safe version for my 5-year-old, who has celiac disease. I got lucky on my first try, and the whole family devoured it! Serve hot with butter (or a spiced maple butter).
- Serves: 1 person
- 1(15 ounce) can pumpkin puree
- ½cup canola oil
- 1teaspoon vanilla extract
- 1(19 ounce) package gluten-free yellow cake mix
- ½cup yellow cornmeal
- ½teaspoon ground cinnamon
- ½teaspoon pumpkin pie spice
- ¼teaspoon salt
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Step 2Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
Step 3Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.