Cornbread is delicious, but even more delicious when you make it a marvelously Fall dish, like this pumpkin cornbread. With the pumpkin and applesauce you don’t miss the egg or butter one bit. In addition to being very allergy friendly, as it is vegan, low-amine, and gluten-free, this pumpkin cornbread is moist, slightly sweet, and absolutely fabulous.
1 C gluten-free all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 tsp ground nutmeg
1/3 C brown sugar
1 C cornmeal
1 C applesauce
1 C pumpkin puree (or equivalent cooked sweet potato, steamed, skinned, and mashed)
1/4 C safflower oil
1 Tbsp molasses
- Preheat the oven to 400 degrees Fahrenheit and grease an 8″ baking dish. I used a pie pan.
- In a medium bowl, whisk together the gluten-free flour, spices, baking powder, brown sugar, salt, and cornmeal.
- In a small bowl, mix the applesauce, pumpkin (or sweet potato), oil, and molasses.
- Stir the wet mix into the dry mix until just combined. Pour batter into the pan and smooth out the top of the pumpkin cornbread batter as much as you can.
- Bake 30-40 minutes (less if regular flour, more if gluten-free flour), or until a toothpick inserted in the center of the pumpkin cornbread comes out clean. Serve warm.
Very Low Amine: gluten-free all-purpose flour, baking powder, salt, cornmeal
Low Amine: brown sugar, applesauce, safflower oil, molasses
High Amine: cinnamon, nutmeg, pumpkin puree
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