Pumpkin Cornbread (Gluten Free)
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).
Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Note:
I have only tested this with Betty Crocker(R) 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.
Nutrition Facts
Per Serving:
284 calories; protein 1.3g; carbohydrates 46.6g; fat 9.9g; cholesterol 13.6mg; sodium 381.4mg.
Full Nutrition
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