Pumpkin Cornbread


Cook time: 40 Minutes
Servings: 4

  • 1 cup Yellow Cornmeal (fine ground)
  • 1 cup Gluten-Free All Purpose Flour (Bob's Red Mill)
  • 4 Packets Truvia
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • dash Salt
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 2/3 cup Fage Sour Cream
  • 15 ounce can Canned Pumpkin (Libbey's)
  • 2 Eggs, Extra large
  • 5 tablespoons Butter

Preheat oven to 425 degrees Fahrenheit. In a large bowl, blend together all dry ingredients (cornmeal to ginger).
Place butter in a 8x8 or 9x9 glass pan. Put in oven to melt butter (and swirl slightly on remove to grease the pan). Remove from oven before all of the butter is fully melted as it will continue to do so as the pan cools on the stovetop.
In a medium bowl, thoroughly blend together the sour cream and pumpkin. Add in eggs and stir until smoothly mixed in. Add slightly cooled butter and stir again to mix uniformly.
Pour wet mixture into dry. There is no gluten, so you can mix it energetically to thoroughly blend wet into dry. Pour into glass pan and level top. Bake in oven for about 20 to 25 minutes (until browning on top and inside is no longer jiggly). Due to the pumpkin, the bread will be a moister texture inside. Serve hot!
This was an impromptu creation for a guest dietary restriction of no flour and no sugars. You can substitute the Truvia for about 3 Tablespoons Sugar and the gluten free flour for All Purpose flour (but then be careful on how energetically you mix it). Fage sour cream is sugar and fat free, so this might work with a regular sour cream- just adjust accordingly. The pumpkin cornbread is dense and tasty!