Gluten Free Sugar-Free Skillet Pumpkin Cornbread is a tasty healthy twist on traditional cornbread!
Cornbread is a traditional American staple for Thanksgiving and many tables will be adorned with this hearty side dish. Adding some pumpkin puree gives it a slight hint of pumpkin but still keeps the traditional cornbread texture and flavor that everyone loves.
Many of you know my father was not born in America. He came to this country from Italy when he was about 15 years old. My mother however is Italian, but born here. Growing up cornbread was not something we ate at all. In fact it rarely ever was on our table for Thanksgiving unless someone else made it or bought it.
Once I met my husband, he enjoyed cornbread more often than even Thanksgiving, which was odd to me! I have to say, he wasn't sure if he'd like the pumpkin twist, but does think it makes the cornbread nice and moist. He'd still prefer the traditional though. I think you could easily just remove the cup of pumpkin I used if you're not a fan of pumpkin. I however love my twist on tradition and my kids loved it as well. I will be preparing this again for Thanksgiving over my mother's house to see how the rest of the family likes it!
It's wonderful not only for Thanksgiving but perfect for adding to any soup dish. That soup you see in the background is my new butternut squash soup which will be coming soon on the blog as well!
Light, fluffy, hearty, slightly sweet and comforting with any meal.
Notes on Substitutions:
- If you have no allergies to wheat and use whole wheat flour in place of gluten free flour you can eliminate the xanthum gum.
- If you have buttermilk on hand you can replace it with the 1% milk and vinegar I used.
- If you do not have erythritol you can substitute it with honey or use 4 packets of powdered stevia.
- If you don't have pumpkin spice, use a mixture of cinnamon, nutmeg, ginger and cloves.
- I have not yet made this with removing the pumpkin, but if you try it, please come back and let me know how it works for you.
- This recipe was adapted from Alex from the Food Network.
- You could make this in a 9 by 13 baking dish instead of a skillet.
Gltuen Free Pumpkin Cornbread {No Sugar Added]
Ingredients
- ¾ cup gluten free flour
- 1 ¼ cup fine cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ¼ cup erythritol
- 1 cup milk 1%
- 1 tablespoon white vinegar
- ⅓ cup water
- 2 egg beaten
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 2 tablespoons butter room temperature
Instructions
- Preheat oven to 425 degrees and place a 9 inch skillet in oven while preparing recipe.
- In a large bowl whisk together flour, cornmeal, baking powder and soda, salt and xanthum gum and erythritol.
- In a small bowl add milk and vinegar and let sit for 5 minutes, do not stir.
- Whisk in milk, water and eggs into dry ingredients.
- Stir in pumpkin spice, puree and 1 tablespoon butter.
- Remove skillet from oven and add 1 tablespoon butter into skillet.
- Reduce oven to 375 degrees.
- Pour in batter and cook 20-25minutes until golden brown.
- Allow to cool 10 minutes before slicing.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Melissa
How much honey would you use to substitute? I’m looking forward to trying this
Daiva
Your blog rocks! I copied so many recipes to try - nutela first. 🙂 as far as gums and gluten free baking goes, they make me feel almost as bad as gluten itself, and it turns out they are really not needed in gluten free breads . I made this http://www.instructables.com/id/Gluten-Free-Bread-without-icky-gums/ already a few times with variety of gluten free flours, and it turned out just fine. It uses ground flaxseeds instead.
Marla
Brenda do you think it would be okay to make it with white whole wheat flour? Do you think it would work in a 9x9 pan? Thank you so much!
Charlotte Moore
Corn bread is a staple in our home. Had it all my life. When it first comes out of the oven I could eat way too much if I let myself. I like mine with all corn meal. I don't care for the sugar and flour to make it cake like. My husband has grown his own corn and had it ground for meal twice.
This does look good though.
Brenda
Thanks Charlotte!
Jeanette | Jeanette's Healthy Living
I love the idea of using pumpkin in your cornbread Brenda - I bet it adds some nice natural sweetness too!
Brenda
Thanks Jeanette!