Gluten-free vegan pumpkin cornbread

See. It's not air. You really can make a gluten-free vegan pumpkin cornbread that tastes like...cornbread. Really good cornbread.

With tomato-fennel soup ready for dinner, I scurried around the Internets looking for something quick and starchy to make, knowing soup wouldn't sustain Mr. Nake-id. Cornbread seemed the perfect thing: autumnal and just a bit sweet to offset the tarty tomatoes. And there was cornmeal in the fridge.

Then I wondered whether it could be made gluten free.

This recipe turned up, which I combined with this newly veganized favorite, Sage and Honey Skillet Cornbread. The bread is crumbly, full of corn flavor with just a hint of sage. Definitely Thanksgiving-worthy!

The recipe follows:

    2 cups organic yellow cornmeal
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon sea salt
    1 cup pumpkin puree (I used canned)
    1/4 cup butter-flavored grapeseed oil or neutral-tasting oil
    1 cup nondairy milk
    8 or 9 whole fresh sage leaves
    1/4 cup agave nectar, or to taste

    Preheat oven to 425. Spray medium-size cast-iron skillet with cooking spray and lay sage leaves in bottom of skillet.

    Carefully pour batter into your skillet and bake for 20-25 minutes. Allow to cool and invert onto serving plate.

Comments (2) -

November 19. 2011 08:53

jocelyn/the art garden

Thanks so much for this recipe, Leslie. I made it last night, and it was fantastic! I'm not a vegetarian, so I served it with - hide your eyes now - blue cheese & mushroom burgers. The flavor combo was magical! I'll be adding this bread to my Thanksgiving menu (may try making it up as mini-muffins).

jocelyn/the art garden |

November 22. 2011 22:44

atlanta wedding reception

Indian chutney recipes are for those who love spicy, hot food. But you can make them as spicy as you want. These chutneys are made with nuts vegetables, fruits, lentils etc.

atlanta wedding reception |

Comments are closed