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My review
Pumpkin Cornbread (Gluten Free)
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Rebecca_F
"This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat. After ordering pumpkin cornbread at a restaurant, I wanted to make a safe version for my 5-year-old, who has celiac disease. I got lucky on my first try, and the whole family devoured it! Serve hot with butter (or a spiced maple butter)."
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Ingredients
45 m servings 284Original recipe yields 12 servings (1 9x13-inch pan)
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
- Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.
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Footnotes
- Cook's Note:
- I have only tested this with Betty Crocker® yellow gluten-free cake mix, which works well because it does not have added vanilla and has a dry texture. It normally makes a single-layer cake. I would not recommend substituting another brand or a regular cake mix, as results will be unpredictable.
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11/4/2018
I have recently tried pumpkin cornbread and loved it! I thought I would give this a try because I have several family members who eat gluten-free. This did not work at all for me. It had so li...