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!
Ingredients
Dry Ingredients
1½ cups
gluten-free
cornmeal
½ cups
quinoa flour
(or brown rice flour)
½ cups
sweet rice flour
1 tablespoons
baking powder
¾ teaspoons
sea salt
Wet Ingredients
1 cups
pumpkin purée
⅔ cups
non-dairy milk
⅓ cups
avocado oil
⅓ cups
raw honey
2 large
eggs
