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