SCRUPMTIOUS SIDES! Pumpkin Cornbread

Now, I know I said I would keep Scrumptious Sides to 5 ingredients or less, but I had to make an exception for this. It’s practically impossible to come up with a delicious, gluten-free, allergen-friendly cornbread recipe with just 5 ingredients. Too many substitutions.

It might be possible, but I have yet to come up with one.

Now, being half Southern, cornbread is a staple at any holiday meal, ESPECIALLY at Thanksgiving. To make it even more festive (and since I look for any excuse to add copious amounts of pumpkin to my diet), I decided to add pumpkin and other flavors that complimented the cornbread.

Also, being half Southern, I know that there are two different types of corn bread. There’s the sweet, dessert-like cornbread that makes you feel like you’re cheating a bit whenever you eat it with your main course, and there’s the not-so-sweet cornbread that actually tastes like cornbread. I grew up with the former, but this recipe is very much the latter. I just feel like the really sweet, dessert cornbread defeats the purpose of eating cornbread with dinner. I’m not against sweet cornbread or anything, but if you really want cornbread for dessert, just add a scoop of vanilla ice cream on top and cover it with caramel sauce and call it a day. That’s what I do.

Just don’t try to mingle the two.

BUT, if you really must have that sweet cornbread, feel free to take out 1/4 cup of maple syrup and add 3 more tablespoons of sugar, on top of one that’s already in the recipe (or heck, add brown sugar instead of just plain sugar, since brown sugar pairs better with the pumpkin pie spices). OR, if you want, serve the cornbread with a side of maple-butter. You just take a stick (or 1/2 cup) of soften, room temperature butter, and whisk in 1/4 cup of maple syrup. When fully combined, place in a ramekin and refrigerate until you are ready to serve the cornbread. Nothing’s better than melting butter on a piece of warm bread.

I’m getting hungry just typing this out.

Seriously, you guys, I think I might have a problem.

So let’s get started!

IMG_20160830_131102
These are the Ingredients I Used For The Vegan Version of This Recipe.

Here’s the original, gluten-free recipe.

Ingredients:

  • 1 1/2 cups of gluten-free cornmeal
  • 1 cup cassava flour
  • 1 teaspoon of salt
  • 2 teaspoons of baking soda
  • 1 tablespoon of sugar
  • 1 tablespoon of pumpkin pie spice (or just plain cinnamon)
  • 1/2 cup melted, unsalted butter
  • 1/2 cup maple syrup
  • 3/4 cup of milk
  • 1/4 cup of sour cream
  • 1 large egg
  • 1 15oz can of pumpkin puree

Here’s the tailored, vegan-friendly recipe.

Ingredients:

  • 1 1/2 cups of gluten-free cornmeal
  • 1 cup cassava flour
  • 1 teaspoon of salt
  • 2 teaspoons of baking soda
  • 1 tablespoon of sugar
  • 1 tablespoon of pumpkin pie spice (or just plain cinnamon)
  • 1/2 cup melted vegan butter
  • 1/2 cup maple syrup
  • 3/4 cup of any milk substitute of your choice
  • 1/4 cup of vegan sour cream
  • 1/4 cup of silken tofu
  • 1 15oz can of pumpkin puree

Directions: Preheat oven to 375°F (or 190°C)

  1. Whisk together cornmeal, cassava flour, salt, baking soda, sugar, and pumpkin pie spice in a bowl and set aside.IMG_20160830_131559~2
  2. In another large bowl, beat together melted butter, maple syrup, milk, sour cream, egg (or silken tofu), and pumpkin puree.IMG_20160830_132925~2
  3. Fold in your dry ingredients into the wet until completely incorporated.IMG_20160830_133642~2
  4. Pour batter into a greased 8×12 dish (a 9×13 works just as well).IMG_20160830_143009
  5. ***OPTIONAL STEP: Combine 1 table spoon of melted butter and 3 tablespoons of maple syrup into a small bowl and smother the top of the batter.***
  6. Bake cornbread for 45-50 minutes, rotating at 25.
  7. Cornbread will be done when you poke the top and it bounces back… Or when it starts to crack like this.IMG_20160830_155440~2

When done, slice, serve, and enjoy!

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