Maple Pumpkin Cornbread

So…. I made a new recipe. It looked and tasted delicious. It tasted so delicious, in fact, that GF Guy and I ate it all before I got around to taking a picture…. (insert hashtag #foodbloggerproblems)

image source

I debated posting the recipe or not, since there is no picture. In the end, I decided to risk it and use a stock photo (giving proper credit, or course). Hopefully you will all forgive the oversight once you taste it.

This cornbread recipe could almost be called a corn-cake. Sweet and airy, this moist cake tastes like a fall version of Boston Market’s cornbread, only gluten-free and dairy-free! I ate some with pumpkin chili and another piece for dessert topped with a little pumpkin puree!

Maple Pumpkin Cornbread

(Gluten-Free, Dairy-Free)

image source


  • 2 large Eggs, beaten
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Sugar
  • 1/3 cup pure Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 cup Water (2/3 cup if baking at a high altitude)
  • 1 cup Pumpkin Puree
  • 1 cup Cornmeal
  • 1/4 cup Sorghum Flour
  • 1/4 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Xanthum Gum


  1. Preheat your oven to 350 degrees F. (375 degrees F if baking at a high altitude)
  2. In a large bowl, beat together the eggs, oil, sugar, maple syrup, cinnamon, water, and pumpkin puree until smooth.
  3. Add the remaining ingredients and stir until just combined.
  4. Pour batter into an oiled 8×8 baking pan.
  5. Bake 35-45 minutes, until a knife inserted near the center comes out clean.
  6. Cool completely before serving.

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