This pumpkin cornbread recipe uses quinoa flour as part of the ingredients, though the overall cornbread flavors are not overpowered by quinoa's strong taste. Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.
This cornbread recipe is naturally gluten-free and doesn't require any gums or starches. It only has a few ingredients and can be whipped up in a snap! Serve it with a spicy chili recipe or your favorite warming bean soup. This recipe would also be a fantastic accompaniment to this Black Bean and Yam Stew recipe.
For detailed instructions on making pumpkin puree you can view a recent blog post I did on How to Make Homemade Pumpkin Puree. If you are gluten-sensitive then be sure to purchase a gluten-free cornmeal. Many companies grind their cornmeal on equipment that also grinds wheat flour and other glutenous grains. Bob's Red Mill offers a gluten-free cornmeal but make sure to read the label because they also offer a cornmeal that is not gluten-free. Arrowhead Mills also offers an organic gluten-free cornmeal.
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