Every year for Halloween I make a big crockpot of chili, with Corn bread.
It’s a family favorite! This year I decided to try a gluten free version, I did not tell the kids.
Everyone loved it and of course I never said a word about it being gluten free.
1 cup cornmeal (Non GMO)
1 cup gluten free baking mix (I used Red Mill gluten free flour)
1 cup almond milk
1/3 cup pumpkin puree
1/4 cup coconut sugar
1/4 cup honey or maple syrup
1 large egg
3 Tbsp melted butter
1/2 tsp salt
1/2 tsp baking powder
Preheat oven to 350 degrees F, lightly grease baking pan
Melt butter, add pumpkin puree, sugar, honey, egg, and mix
Add salt, and baking soda, stir, add in almond milk
Add cornmeal, and flour and blend
Pour into pan and bake for 22-25 minutes