Pumpkin Cornbread – Gluten-free

When I first heard of pumpkin cornbread, I was reading Meghann’s blog and thought it was an amazing idea!  I couldn’t wait to give it a try.  I found the recipe that Meghann used here.  Laura of Real Mom Kitchen has some great recipes – including Pumpkin Belgian Waffles that I may be trying out in my brand new Belgian waffle maker that I got on Black Friday!!  This recipe wasn’t gluten-free, so I made some changes.  The results were impressive!  Jon really enjoyed it and has been eating this for all of his meals, including breakfast!  Hannah also enjoyed it.  I had a piece along side my Thanksgiving meal.  It was a very nice compliment.


Pumpkin Cornbread

1 cup Pamela’s GF Pancake & Baking Mix (if you use a GF flour mix without xanthan or guar gum, you need to add 1/2 – 1 TBSP)
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal (I used Bob’s Red Mill Stone Ground GF Cornmeal)
2 large eggs
1 cup pumpkin puree
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1.  Preheat oven to 400 degrees & grease a 10 inch pie pan or 9 inch square pan.

2.  Mix all dry ingredients (except brown sugar) in a large bowl.

3.  In another bowl, beat the eggs lightly.  Then mix in the pumpkin, brown sugar, oil & molasses.

4.  Make a well in the dry ingredient mix and then add the wet ingredients.  Stir to mix, being careful to not over mix.

5.  Pour into pan and bake for 30 minutes or until the bread is nicely browned and a toothpick comes out mostly clean.

6.  Cool slightly & enjoy!

I found this freezes well – it tastes just as good when you defrost & eat slightly warmed in the microwave or toasted in the toaster oven.


So, now the waffle iron details….$79.99 original price, purchased for $19.99.  Can’t beat that!  I tried it out last night with Pamela’s Baking & Pancake Mix & Jon had 2 and a half Belgian waffles.  Yes, the 7+ inch size.  The kid is eating us out of house & home.  Oh, then he had some pumpkin pie, as if the waffles (bacon and applesauce, too) wasn’t enough.


Recipe for my new POM Wonderful Cranberry Sauce is up on the Examiner.  It came out really good!  I have been eating leftovers on my salad, ice cream, sandwiches and may have some with cottage cheese for a nice snack tomorrow!  I cut the sugar in half and you can’t tell.





11 Responses

  1. I had a flash of brilliance, which I of course am passing along to you to carry out 😉
    This seems like it would be fantabulous with a pumpkin-chicken chili….
    Whaddya think?

  2. love the idea of pom cranberry sauce. have a great week!

  3. Pumpkin and cornbread…perfect combo. I bet they would be a good cookie, too. I made cornmeal cookies and put them with pumpkin ice cream in October – to die for.

    Your cornbread looks perfectly moist and still ‘cornbready.’ 🙂 Thanks for linking up!

  4. […] Spritzer)8. Katie @ Kitchen Stewardship (Deviled Eggs – nothing processed!)9. Kim – Gluten-free is Life- Pumpkin Cornbread10. Kim – Gluten-free is Life-Carrot Fries11. Chelsey – Veggie Stuffed Egg Crepes12. […]

  5. […] to Kim at Gluten-Free Is Life: Don’t pass out, I know how much you love […]

  6. […] to Kim at Gluten-Free Is Life: Don’t pass out, I know how much you love […]

  7. This recipe is excellent; however, I substituted a cooked yam for the pumpkin.

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