Pumpkin Cornbread with Honey Butter Glaze (GF)
Tender, lightly sweet, and warmly spiced, this gluten-free pumpkin cornbread combines equal parts cornmeal and Primal Palate Gluten-Free All-Purpose Flour with canned pumpkin puree. Lark Ellen Sprouted Pumpkin Seeds add a deliciously nutty crunch to the top, while a warm honey-butter glaze brushed over the cornbread straight from the oven gives it a beautiful, buttery finish. It's a cozy fall side that's just as delicious alongside a bowl of chili as it is served with a holiday meal.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
22
Serves: 12
Ingredients
Pumpkin Cornbread
- 1 cup1 cup1 cup Cornmeal
- 1 cup1 cup1 cup Gluten-Free All-Purpose Flour - Primal Palate
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1.5 tsp1.5 tsp1.5 tsp Pumpkin Pie Spice - Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 0.75 cup0.75 cup0.75 cup Pumpkin Purée
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 222 Eggs, room temperature
- 0.33 cup0.33 cup0.33 cup Buttermilk
- 0.25 cup0.25 cup0.25 cup Butter, Unsalted, melted
- 1 tsp1 tsp1 tsp Vanilla Extract
Sprouted Pumpkin Seed Topping
- 0.25 cup0.25 cup0.25 cup Organic Sprouted Pumpkin Seeds - Lark Ellen Farms
- 2 tsp2 tsp2 tsp Butter, Unsalted, melted
- 0.25 tsp0.25 tsp0.25 tsp Pumpkin Pie Spice - Primal Palate
- 2 tsp2 tsp2 tsp Honey
Honey Butter Glaze
- 1 Tbsp1 Tbsp1 Tbsp Butter, Salted
- 2 tsp2 tsp2 tsp Honey
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the pan. Preheat oven to 375°F. Grease an 8×8-inch baking pan and line it with parchment paper, leaving a little overhang on two sides.
- Combine the dry ingredients. In a medium bowl, whisk together the cornmeal, Primal Palate Gluten-Free All-Purpose Flour, sweetener, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Combine the wet ingredients. In another bowl, whisk together the pumpkin puree, eggs, buttermilk, melted butter, and vanilla until smooth.
- Make the batter. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
- Rest the batter. Allow the batter to rest for 5–10 minutes. This gives the cornmeal time to absorb some of the moisture and helps produce a more tender crumb.
- Fill the pan. Spread the batter evenly into the prepared 8×8-inch pan.
- Prepare the pumpkin seed topping. Toss the pumpkin seeds with 1 tablespoon melted butter. If desired, add 1 tablespoon honey and a pinch of pumpkin pie spice.
- Top the cornbread. Scatter the pumpkin seeds evenly over the batter, gently pressing them into the surface so they adhere.
- Bake.
- Bake for 28–35 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
- Brush with honey butter glaze. While the cornbread is baking, whisk together the melted butter, honey, and pinch of salt. Remove the cornbread from the oven and immediately brush the warm top generously with the honey-butter glaze. Allow the glaze to soak into the warm cornbread for a few minutes.
- Cool. Allow the cornbread to cool in the pan for 15 minutes before lifting it out and slicing.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 210 |
| Fat: | 8 g |
| Carbohydrates: | 31 g |
| Protein: | 5 g |
| Cholesterol: | 15 g |
| Sodium: | 165 mg |
| Fiber: | 0 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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