Farmers Market Pumpkin Puree 100% Organic 3x15oz
gfJules Gluten Free Cornbread Mix
gfJules All Purpose Gluten Free Flour
- 1 gfJules™ Gluten Free Cornbread Mix
OR
- 1 cup 135 grams gfJules™ Gluten Free All Purpose Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. baking powder
- 3/4 cup certified gluten-free cornmeal
- 1/4 cup granulated sugar + or minus, to taste, or none, if you prefer
- 1 Tbs. flaxseed meal optional
PLUS
- 1 egg or egg substitute
- 1 cup milk of choice dairy or non-dairy vanilla soy, hemp, almond, coconut…
- 1/2 tsp. apple cider vinegar
- 2/3 cup pumpkin purée
- 1 tsp. pumpkin pie spice
Preheat oven to 350º F static or 325º F convection.
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Pour the batter into an oiled 8 x 8 baking pan, oven-safe cast iron skillet or into 12 oiled or lined muffin pans.
Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins.
Insert a toothpick into the center of the cornbread to test for doneness; it should be lightly browned around the edges and firm to the touch in the centers.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.