{"id":1982,"date":"2009-11-30T07:00:38","date_gmt":"2009-11-30T11:00:38","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/11\/30\/pumpkin-cornbread-gluten-free\/"},"modified":"2009-11-30T07:00:38","modified_gmt":"2009-11-30T11:00:38","slug":"pumpkin-cornbread-gluten-free","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=1982","title":{"rendered":"Pumpkin Cornbread – Gluten-free"},"content":{"rendered":"

When I first heard of pumpkin cornbread, I was reading Meghann’s blog<\/a> and thought it was an amazing idea!\u00a0 I couldn’t wait to give it a try.\u00a0 I found the recipe that Meghann used here<\/a>.\u00a0 Laura of Real Mom Kitchen<\/a> has some great recipes – including Pumpkin Belgian Waffles<\/a> that I may be trying out in my brand new<\/strong> Belgian waffle maker that I got on Black Friday<\/strong>!!\u00a0 This recipe wasn’t gluten-free, so I made some changes.\u00a0 The results were impressive!\u00a0 Jon really enjoyed it and has been eating this for all of his meals, including breakfast!\u00a0 Hannah also enjoyed it.\u00a0 I had a piece along side my Thanksgiving meal.\u00a0 It was a very nice compliment.<\/p>\n

\"039\"<\/a><\/p>\n

Pumpkin Cornbread<\/span><\/strong><\/p>\n

1 cup Pamela’s<\/a> GF Pancake & Baking Mix (if you use a GF flour mix without xanthan or guar gum, you need to add 1\/2 – 1 TBSP)
\n1 Tbs baking powder
\n1 tsp salt
\n\u00bd tsp ground cinnamon
\n\u00bc tsp ground nutmeg
\n1 cup cornmeal (I used Bob’s Red Mill Stone Ground GF Cornmeal<\/a>)
\n2 large eggs
\n1 cup pumpkin puree
\n2\/3 cup brown sugar
\n\u00bc cup canola oil
\n1 Tbs molasses<\/p>\n

1.\u00a0 Preheat oven to 400 degrees & grease a 10 inch pie pan or 9 inch square pan.<\/p>\n

2.\u00a0 Mix all dry ingredients (except brown sugar) in a large bowl.<\/p>\n

3.\u00a0 In another bowl, beat the eggs lightly.\u00a0 Then mix in the pumpkin, brown sugar, oil & molasses.<\/p>\n

4.\u00a0 Make a well in the dry ingredient mix and then add the wet ingredients.\u00a0 Stir to mix, being careful to not over mix.<\/p>\n

5.\u00a0 Pour into pan and bake for 30 minutes or until the bread is nicely browned and a toothpick comes out mostly clean.<\/p>\n

6.\u00a0 Cool slightly & enjoy!<\/p>\n

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.<\/p>\n

____________________________________________________________<\/p>\n

So, now the waffle iron details….$79.99 original price, purchased for $19.99.\u00a0 Can’t beat that!\u00a0 I tried it out last night with Pamela’s Baking & Pancake Mix & Jon had 2 and a half Belgian waffles.\u00a0 Yes, the 7+ inch size.\u00a0 The kid is eating us out of house & home.\u00a0 Oh, then he had some pumpkin pie, as if the waffles (bacon and applesauce, too) wasn’t enough.<\/p>\n

_____________________________________________________________<\/p>\n

Recipe for my new POM Wonderful Cranberry Sauce<\/a> is up on the Examiner. \u00a0It came out really good! \u00a0I have been eating leftovers on my salad, ice cream, sandwiches and may have some with cottage cheese for a nice snack tomorrow! \u00a0I cut the sugar in half and you can’t tell.<\/p>\n

______________________________________________________________<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

LiveJournal Tags: pumpkin cornbread<\/a>,gluten-free<\/a>,bread<\/a><\/div>\n
<\/div>\n