Description
This gluten-free pumpkin cornbread with brown butter and sage is moist, savory, and golden. An easy Thanksgiving side dish that’s delicious all fall.
Ingredients
Units
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- 6 tbsp salted butter
- 1 tbsp finely chopped fresh sage
- 1 cup finely ground yellow cornmeal
- 1 cup gluten-free 1-to-1 baking flour containing xanthan gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 large eggs
- 3/4 cup pure pumpkin purée
- 3/4 cup buttermilk
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 400°F. Line a 9×9 baking pan with parchment paper and set aside.
- Melt the butter in a small skillet over medium heat. Continue cooking until it smells nutty and develops golden-brown flecks. Remove from the heat and stir in the sage. Pour into a small bowl and place in your refrigerator or freezer for at least 10 minutes to cool slightly.
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, pumpkin purée, buttermilk, maple syrup, and cooled sage brown butter.
- Fold the wet ingredients into the dry ingredients just until combined. Don’t overmix.
- Pour the batter into the prepared pan. Bake for 20–24 minutes, until golden and a toothpick inserted into the center comes out clean.
- Let rest for at least 15 minutes before slicing. Serve warm.
- Prep Time: 15
- Cook Time: 22
- Category: Appetizer, baking
- Method: Baking
- Cuisine: American