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Meatless Monday: Gluten Free Chipotle Cheddar Pumpkin Cornbread

The perfect fall accompaniment to and soup or chili recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 Slices

Ingredients

  • 2 Tablespoons Melted Unsalted Butter
  • ¼ Cup Agave
  • 1 Large Egg
  • 1 Cup Lowfat Buttermilk
  • 1 Tablespoon Pureed Canned Chipotle in Adobo
  • ½ Cup Pumpkin Puree
  • 1 Cup Cornmeal
  • 1 Cup Gluten Free Flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 2 Cups Shredded Cheddar Cheese
  • Paprika/Chili Seasoning

Instructions

  1. Preheat the oven to 350 degrees F. Grease a cast iron skillet and set off to the side.
  2. In a medium mixing bowl, whisk together the butter, agave, egg, buttermilk, chipotle, and pumpkin.
  3. In a separate large mixing bowl, combine the cornmeal, flour, salt, baking soda, and 1 ¾ cups cheese. Add the wet ingredients to the dry ingredients. Mix all ingredients until no dry bits are visible.
  4. Pour the batter into the cast iron skillet. Top with remaining cheese and a dash of paprika or chili powder. Bake in the oven for 20 minutes until the edges are slightly golden. Serve with big bowls of chili or eat solo!