Pump Cornbread

Sweet Debbie's Organic Treats

Posted by Harlequin

About

Makes 16 squares

You know how people get all warm and fuzzy when waxing nostalgic about their great-grandmum’s Amish corn bread recipe that’s been passed down through genetics? Well, I’m not one of those people. My grandma had no time to bake, let alone eat, while running through the forests of Warsaw, with my mom dangling from her arms, to escape the Nazi evildoers, so I have no meaningful tale to tell about this pumpkin-stuffed comfort carb. All I can tell you is, I added pinches of some of my favorite spices to rev this original recipe up to a place that just feels right. Feel free to customize according to your spice threshold, and be sure to pass the recipe on to your kids so they won’t call you when they’re forty, and ask you to bring one over because they’re hungry and waxing nostalgic about your pumpcornbread from yesteryear.

Nutrition Information Per Serving (1 square): 80 calories, 3 g total fat, 0.0 mg cholesterol,
15 g carbohydrates, 150 mg sodium, 2 g fiber, 2 g protein, 2 g sugars

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You Will Need (18 things)

  • Grapeseed Oil , for greasing the pan
  • ¾ cup unsweetened plain Rice Milk
  • ¼ tsp Apple Cider Vinegar
  • 1 ¼ cup Coarse-grind Cornmeal
  • ½ cup All-purpose gluten-free Flour
  • 1 tsp Sodium-free Baking Powder
  • 1 tsp Fine Sea Salt
  • ½ tsp Ground Cumin
  • ½ tsp Ground Nutmeg
  • ¼ tsp Guar Gum
  • ¼ tsp Black Pepper
  • ¼ tsp Cayenne Pepper
  • 3 tbsp Grapeseed Oil
  • 3 tbsp Coconut Nectar
  • ¾ cup Canned Pumpkin Puree

  • Topping

  • ¼ cup Fresh Corn kernels
  • ¼ tsp Ground Nutmeg

Steps (7 steps, 60 minutes)

  1. 1

    Preheat oven to 375°F. Grease an 8 x 8-inch square baking pan with the grapeseed oil.

  2. 2

    Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.

  3. 3

    Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper and cayenne in a large bowl. Make a well in the middle.

  4. 4

    Add the grapeseed oil, coconut nectar and pumpkin puree and stir to combine. Next add the rice milk mixture and stir until the liquid is absorbed and the batter is smooth.

  5. 5

    Pour the batter into the prepared pan and smooth the top with a wet baking spatula or the back of a wet spoon. Sprinkle the corn kernels and nutmeg on top.

  6. 6

    Bake the pumpcornbread for 23 to 25 minutes, or until it is a light golden brown around the edges and it starts to pull away from the sides of the pan. Rotate the pan from front to back halfway through baking.

  7. 7

    Transfer the pan from the oven to a wire rack and let sit for about 20 minutes before cutting the pumpcornbread into 16 squares.

    Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.