Pumpkin Cornbread with Whipped Pumpkin Butter
Total Time: 00h 25m
Makes: 10 servings
This gluten-free pumpkin cornbread comes together in a jiffy with a Bob’s Red Mill gluten-free mix. It bakes up fluffy, moist and golden brown. Make sure to slather it with some whipped pumpkin butter. Makes a great side dish for those autumn chilis, soups and stews. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Cornbread
- 1 package of Bob’s Red Mill Gluten Free Cornbread Mix
- 1.5 cups of milk of choice, dairy or plant based
- 1 large egg
- 1/4 cup of pumpkin puree (not pumpkin pie mix)
- 1/2 cup of melted butter or oil
- *optional 1/4-1/2 teaspoon of pumpkin pie spice or cinnamon
- Whipped maple pumpkin butter
- 1 cup of unsalted butter (2 sticks)
- 1/4 cup of canned pumpkin (not pumpkin pie mix)
- 3 tablespoons of Frontier Co-op maple powdered sugar
- 1.5 teaspoons of Frontier Co-op pumpkin pie spice
- *if you don’t have pumpkin pie spice then you can substitute Frontier Co-op or Simply Organic: 1 teaspoon of ground cinnamon, 1/8 teaspoon of ground cloves and 1/8 teaspoon of ground nutmeg
Directions
- Follow the directions on the back of the Bob’s Red Mill gluten-free cornbread mix. Substituting 1/4 cup of pumpkin for 1 of the eggs.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Whip the butter and maple powdered sugar until fluffy.
- Slowly add in the pumpkin puree and spices until thoroughly combined.
- Refrigerate until ready to serve.
- Slather the warm gluten-free pumpkin cornbread with the whipped maple pumpkin butter and dig in.
