OH HEY LOOK – I cooked something! What a revelation, right? A food blogger that cooks? HA – I promise I’m working on some really great stuff for the coming months and excited to swing back into food season, and I thought I’d start off with this amazing little pumpkin cornbread recipe.
It all started because I wanted to grab a can of pumpkin to attempt these muffins in pumpkin form. So I put a can of pumpkin on my Walmart pick-up order and then promptly forgot. Ten minutes after placing said order I ran to Kroger to grab a few things we can’t get at Walmart, where I then found more pumpkin and bought that. So now my pantry is full of cans of pumpkin puree, I’m married to a man who doesn’t really like it, and I’m trying to figure out ways to sneak it into food for the boys because HELLO it’s a vegetable.
I’ll keep ya posted there 😉
I have had a couple emails over the past couple of weeks asking if we are gluten free, paleo, keto, etc. so I figured I’d take a second to explain. No, we are not necessarily any of those as a sole way of eating; however, most of the time we try to keep our carbs to a minimum knowing the way our bodies tend to react to them. We don’t have negative side effects necessarily, but we’ve noticed that once we start eating a lot of carbs we just crave them over anything else. We would rather have a handle on the things we eat, and cutting out cravings seemed like a good place to start. Therefore most of the recipes I look for or create for our meals are lower in carbs and higher in plant-based food, lean meats and healthy fats.
Just trying, you know? But I say all that and I had an egg McMuffin this morning…so take my “advice” with a grain of salt 😉
Y’all enjoy this amazing pumpkin cornbread, and welcome to fall!
GLUTEN-FREE SWEET PUMPKIN SPICE CORNBREAD
Makes one 9- x 5-inch loaf
- 1 cup pure pumpkin puree
- 2 whole eggs
- 3/4 cup milk
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup cornmeal
- 1 cup almond flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Preheat oven to 375.
- Lightly grease a 9- x 5-inch loaf pan. Set aside.
- In a large bowl whisk together the pumpkin, eggs, milk, maple syrup and vanilla extract.
- Gently stir in the remaining ingredients until completely incorporated.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 375 for 45-55 minutes, until a toothpick inserted comes out clean.
- Let cool for at least 5 minutes, then enjoy warm or at room temperature!