Skillet Pumpkin Cornbread {Gluten & Sugar-Free}

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.

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Gltuen Free Pumpkin Cornbread {No Sugar Added]

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 12

Calories: 116kcal

Author: Brenda Bennett | Sugar-Free Mom

Cook ModePrevent your screen from going to sleep

Ingredients

• 3/4 cup gluten free flour
• 1 1/4 cup fine cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 cup erythritol
• 1 cup milk 1%
• 1 tablespoon white vinegar
• 1/3 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

Weight Watchers PointsPlus: 3*

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 17.7g | Protein: 3.8g | Fat: 3.6g | Saturated Fat: 1.3g | Cholesterol: 36mg | Sodium: 135mg | Fiber: 3.7g | Sugar: 0.9g

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!