Gluten-free Pumpkin Cornbread

Sometimes I just crave a good cornbread to go with some beans or, as last night, with some BBQ chicken and cole slaw.  I've been experimenting with Flaxseed meal flour and Coconut flour, so I decided to experiment by combining them with cornmeal to make a tasty cornbread.  Coconut flour and Flaxseed meal absorb quite a bit of liquid, so I played around until I got the right consisitency.  It's best to let the batter sit a few minutes to let the flours absorb what liquid they will.

I also have a passion for making things out of squash and pumpkin; I had a package of homegrown in the freezer, so I used that.  It may have been a little moister that canned, so adjust accordingly.

Bob's Red Mill makes Flaxseed Meal and Coconut Flour.  I also buy coconut products in bulk at Tropical Traditions

I wish I had added a bit of orange peel, as the leftover cornbread tasted quite a bit like Poppyseed Cake in the morning..

Pumpkin Cornbread

The Recipe:

Dry Ingredients:

1 1/2 cups yellow cornmeal

1/2 cup flaxseed meal

1/4 cup coconut flour

1 Tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Wet Ingredients:

1 1/2 cups pureed squash or pumpkin, use homemade or canned

4 eggs

4 Tbsp. Coconut Oil, melted (or butter or vegetable shortening)

4 Tbsp. Honey

A little almond milk if batter needs to be moistened

Grease an 8" x 8" pan with coconut oil or other shortening.  Preheat oven to 375 degrees F.

Bake for 35-45 minutes.  This recipe takes a little longer than regular cornbread as it is dense.  Test with a toothpick until it comes out clean.