Growing up, corn was a regular part of my diet. Corn was my favorite vegetable; little did I know it was actually a grain. We ate it all sorts of ways–grilled corn on the cob, frozen corn microwaved and seasoned with salt and butter, creamed corn over mashed potatoes, cornbread, etc. My absolute favorite was cornbread. Those dense, slightly sweet squares of golden goodness never lasted long.
Last year around this time, as Brent and I were planning to host his parents, my parents and a few of my siblings for Thanksgiving, he came up with this delicious idea. He wanted to make a corn-less “cornbread” for the stuffing. The pumpkin “cornbread” and stuffing he came up with were a HUGE hit. No one missed the real grains at all. And my mouth still waters just thinking about that stuffing!
So, we decided we needed to make both again this year and share them here for everyone to enjoy. Trust me, enjoy you will. This pumpkin “cornbread” is great and the stuffing is out-of-this-world yummy.
1 cup almond flour
1/4 cup flaxseed meal
3/4 cup coconut flour
15 oz (1 can) of pumpkin
2 tsp gluten free baking powder
1/2 tsp baking soda
1 Tbsp lemon juice
1 Tbsp honey
2 large eggs
1 1/2 Tbsp coconut oil
Preheat the oven to 350°F. Whisk eggs together with lemon juice. Then, stir in the honey and pumpkin.
Add the dry ingredients (almond flour, flaxseed meal, coconut flour, baking powder, and baking soda) and mix well with a spatula.
Melt the coconut oil and use 1 Tbsp of it to grease the baking dish. Press the dough into the dish and spread evenly. Brush the top of the dough with the remaining 1/2 Tbsp of coconut oil.
Bake for 30 – 35 minutes.
Allow it to cool for 5 minutes before taking it out of the baking dish. This bread is a little wetter than your standard cornbread, so you might want to slice and lightly pan fry or crisp up in the oven. If you’re feeling extra ambitious, I’ll encourage you to make the BEST stuffing with this cornbread.