Pumpkin Cornbread (with GF variation)

It seems like we all have pumpkin fever around this time of year and are looking for places to include pumpkin in our recipes. I came across this recipe by The Comfort of Cooking, which is a perfect combination. Man, is this stuff good! I modified it slightly from the original version, which you can find at the link above, and also include a Gluten-Free variation that is equally good for those who are interested.

Ingredients:
1/4 cup organic butter, melted
1/3 cup maple and/ or coconut sugar (I used a mix of both to equal 1/3 cup)
1 tbsp. local honey
1 large pasture egg
1/4 tsp. baking soda
1/4 cup sour cream (or buttermilk)
1/4 cup pumpkin puree
1/4 tsp. sea salt
1/2 cup cornmeal
1/2 cup spelt flour (or go gluten-free and use 1/2 cup almond flour)

How To:
1. Preheat oven to 350 degrees. In a medium bowl, stir melted butter, sugar, and honey together. Whisk in egg. Then whisk in baking soda, sour cream, and pumpkin puree.

2. Add salt, cornmeal, and spelt flour and mix, but do not overmix. As soon as the flour disappears, stop mixing.

3. Add batter to a greased (I used butter) 8-inch baking dish and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

 

Comments:
Serve this with butter and/ or drizzled in honey as a delicious side dish to chili or hamburger stroganoff. All the pictures above are the gluten-free version (almond flour instead of spelt flour), taken right after they were baked, and they were equally as tasty as the gluten version.

In the batch I made with the spelt flour, I also used sour cream. In the batch I made with the almond flour, I "made my own buttermilk" by adding a little apple cider vinegar to heavy cream, but as it turns out, I could have just made actual buttermilk since I had heavy cream, although I didn't realize that until I searched.

The only difference I noticed in the two versions was that the gluten-free version took about five minutes longer to cook, although that could have been due to other variations. I would make either/ both versions again, probably only depending on whether I had more spelt or more almond flour on hand.

The picture below is the gluten (spelt flour) version, taken the next day.

Version made with sour cream and spelt flour

Version made with sour cream and spelt flour

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This post was shared on Natural Living Monday, Melt In Your Mouth Mondays, Busy Monday, Waste Not Want Not Wednesday, Show and Share Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Thank Your Body Thursday, and Natural Living Link-Up.