Easy Recipe
Prep Time
10 minutes
Cook Time
35 minutes

This simple cornbread recipe can be enjoyed by both gluten-eating and gluten-free folks alike. It is moist, slightly sweet, and full of that traditional cornbread flavor we have all come to know and love. If you don't have any sugar pie pumpkins on hand to make your own puree, you could, of course, use canned pumpkin or any type of winter squash, such as butternut, kabocha, or acorn!

Read more about this recipe on the blog.

Gluten-Free Pumpkin Quinoa Cornbread


Dry Ingredients

1½ cups gluten-free cornmeal
½ cups quinoa flour
½ cups sweet rice flour
1 tablespoons baking powder
¾ teaspoons sea salt

Wet Ingredients

1 cups pumpkin purée
cups non-dairy milk
cups grapeseed oil (or avocado oil)
cups raw honey
2 large eggs