Pumpkin Cornbread

Recipe  {Gluten Free, Dairy Free}

Not only is this Pumpkin Cornbread  free of gluten, eggs, dairy, soy, sugar, and nuts, it’s also totally delicious!

You’ll love it alongside a steamy bowl of chili or soup, and the addition of the pumpkin makes it even more perfect for fall!


- Kenneth L Brotzel

- grapeseed oil - unsweetened plain rice milk - apple cider vinegar - coarse-grind cornmeal - all-purpose gluten-free flour - sodium-free baking powder - sea salt - cumin - nutmeg - guar gum - black pepper

1. Preheat oven to 375 degrees. Grease an 8 x 8 inch square baking pan with the grapeseed oil.

2. Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.

3. Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper, and cayenne in a large bowl. Make a well in the middle.

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