#101 #Best #Thanksgiving #Side #Dishes #to #Transform #Your #Holiday #Dinner
Sabtu, 09 November 2019
Tulis Komentar
#Pumpkin #Cornbread (#Gluten-#free #option)
Moist and tender homemade Pumpkin Cornbread.
Coursebread, gluten-free, side
CuisineAmerican
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings12
Calories182kcal
Author Allison - Celebrating Sweets
Ingredients
- 1 cup all purpose flour OR gluten-free flour blend see note
- 3/4 cup yellow cornmeal not coarse ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs, beaten
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup honey or pure maple syrup
- 1/4 cup canola oil, vegetable oil or melted coconut oil (refined)
- 1/4 cup milk
- Preheat oven to 350°F. Grease a 9x9 square baking pan.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pie spice.
- In a separate bowl whisk eggs, pumpkin puree, honey or syrup, oil, and milk until combined. Pour the wet ingredients into the dry ingredients and stir until combined.
- Pour the batter into the prepared pan and bake for approximately 30 minutes (begin checking it at 25 minutes). A toothpick inserted into the center should come out clean. Serve warm with butter and honey...Full Recipes
When making this recipe gluten-free I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
You can also make these into muffins by dividing them between a 12-cup muffin tin and baking at 350° for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 117mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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