Paleo Pumpkin Cornbread
Substituting corn meal with coconut flour and adding pumpkin and coconut palm sugar is the perfect way to bake a flavorful, hearty alternative to traditional cornbread. This side dish will add even more comfort food to your paleo Thanksgiving meal.
Yield
12 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pumpkin
puree, canned |
|
| 10 | large | eggs |
|
| 4 | tablespoons |
palm sugar
coconut |
* |
| 1 | cup |
-
coconut flour |
* |
| 1 | cup |
arrowroot flour
or tapioca |
|
| 2 | tablespoons | baking powder |
*
|
| 2 | teaspoons | lemon juice |
|
| ½ | teaspoon |
sage
dried |
*
|
| ½ | teaspoon |
salt
½ tsp salt |
|
Trans-fat Free
Directions
Preheat the oven to 350℉ (180℃).
Grease muffin tins or 2 9x9 inch baking dish es with fat of your choice – coconut oil is recommended.
In a large mixing bowl, combine all of the ingredients until blended together well. '
Pour into baking dishes or muffin tins (2/3 to the top of muffin tins).
Bake at 350℉ (180℃) for about 30 minutes (20 minutes for muffins).
Your paleo “cornbread” will be ready when lightly browned on the top and firm to the touch.
If you’re not sure, slide a butter knife in the center and it will come out clean when cornbread is cooked through.
Note: You can add dried cranberries or nuts.
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