Sweet cornbread with honey was always a winner when you were young. But you’re partial to more worldly flavors these days, and though your sweet tooth still sometimes strikes with a vengeance, you now prefer sweets that come with a sophisticated twist. This gluten-free, pumpkin-infused skillet cornbread recipe, falling somewhere between a side dish and a dessert, will satisfy both your childhood and grownup tastes. It’s a win-win!
Serves 6-8
Ingredients
Cornbread
1/2 cup Vitacost Superfine White Rice Flour
1/2 cup coarse cornmeal
1/3 cup coconut sugar
1 Tbsp. ground flaxseed + 3 Tbsp. water
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. xanthan gum
1 cup almond milk (any non-dairy milk will work)
1/4 cup pumpkin purée
2 tsp. apple cider vinegar
Pinch salt
Toppings
3 Tbsp. maple syrup
2 Tbsp. pumpkin seeds, chopped
1/2 medium apple, thinly sliced
1 tsp. coconut oil
Directions
- Preheat oven to 375 degrees F.
- Prepare toppings. In 8-inch skillet over medium-high heat, melt coconut. Add apple slices and cook, stirring often, for about 3-4 minutes until soft and slightly browned. Stir in maple syrup and turn off heat, continuing to stir. Transfer mixture to bowl and set aside.
- In a small bowl, combine ground flaxseed and water to make flax “egg.” Set aside until thick.
- In another small bowl, combine almond milk with vinegar. Set aside for 3-4 minutes to curdle.
- In a large bowl, combine flour, cornmeal, sugar, cinnamon, baking soda, xanthan gum and salt. Add flax “egg,” curdled milk and pumpkin and whisk until combined.
- Transfer batter to skillet and top with apple slices and pumpkin seeds. (If desired, sprinkle top with a teaspoon of coconut sugar.)
- Bake for 22-26 minutes or until a toothpick comes out clean.
- Allow to cool for 10-15 minutes. Slice and serve.
Margaret’s notes:
- For a more decadent dessert, top with whipped coconut cream.
- To easily double recipe, use a 12-inch skillet, double ingredients and bake for 30-34 minutes.