It’s only just begun. The season of all things pumpkin. Pumpkin lattes, frozen yogurt, macarons, pie, cheesecake, pancakes, waffles, body butter, candles, bath gel…and cornbread. I’m not complaining! I wait for this time of year since it’s when my favorite foods are aplenty–pumpkins, persimmons, parsnips, jujubes. No tears shed by me as I say a hearty “Toodle-oo!” to summer’s peaches and nectarines.
Cornbread tops my list of favorite foods, especially when it’s chilly and I’m wanting something warm and cozy in my belly. I know there’s a lot of strong opinions about cornbread like it shouldn’t be sweet or it’s best with corn and jalapeños in it or the whole cakey vs. crumbly texture camps. I really don’t have such strong feelings about cornbread other than I love it! I think you’ll like this very Fall version of the much loved corn-based bread.
The gluten-free flours that make this yummy for your tummy
(adapted from Chocolate Covered Katie’s Totally Addictive Cornbread)
Gluten-Free, Vegan
1 cup unsweetened almond or soy milk
1 Tbsp apple cider vinegar
1 cup fine/medium cornmeal
1/2 cup oat flour
1/2 cup sorghum flour
2 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup (or other liquid sweetener)
2 Tbsp coconut oil, melted
1/4 cup pumpkin puree
Preheat the oven to 350°F.
Grease an 8″x 8″ baking pan.
Mix the vinegar with the milk and set aside. Combine dry ingredients and mix well. In a separate bowl, combine the maple syrup, oil, pumpkin puree and curdled milk. Pour the wet into the dry and mix just until combined. Pour into your pan and bake for 25-30 minutes until top turns golden and edges pull away from the pan. Let rest for about 10 minutes before removing to a cooling rack.
