Served with Maple Butter and made with corn meal, pumpkin, and spices, this Low FODMAP Pumpkin Cornbread is gluten-free and gum-free.
With the fall season fully arrived, I’ve been thinking a lot about making soups and stews. Growing up we always had cornbread to go with chili. Slathered with maple syrup, it was the perfect sweet side to counter the spicy chili. We don’t eat much chili these days, although we both love it. My husband has an intolerance to chili peppers and neither of us tolerate beans very well. So we eat soups and stews instead.
The inspiration for this recipe comes from my childhood of eating cornbread with maple syrup in the colder months. I decided to mix it up for fall by adding pumpkin and spices. The creamy butter is lightly sweetened and the maple flavor accompanies the pumpkin spice very well. The maple syrup has a tendency to separate from the butter, so you can’t add too much syrup. As a result, I’ve added a touch of maple flavor to the butter to bring out the flavor more. This is optional, but I personally really like that flavoring.
You could eat this cornbread for breakfast or brunch. It would be delicious with some eggs. It would also make a wonderful snack with a cup of coffee or tea. What I really recommend is serving this Low FODMAP Pumpkin Cornbread with Maple Butter with any of my soup or stew recipes. It is sure to warm you up on a cold fall or winter night!
Try this cornbread with one of my low-FODMAP soup or stew recipes from my collection:
- Quick & Easy Vegetable Beef Soup
- Quick & Easy Chicken Noodle Soup
- Creamy Leftover Turkey & Potato Soup
- Slow Cooker Beef Stew
Low FODMAP Pumpkin Cornbread with Maple Butter
Ingredients
Cornbread:
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup canola oil
- 1/4 cup milk (lactose-free if needed)
- 5.2 oz. Dianne’s Gluten-Free, Gum-Free Flour Blend (about 1 cup)
- 1 cup corn meal
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Maple Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon maple flavor
Instructions
- Preheat oven to 350 degrees F. Coat an 8”x 8” square baking pan with cooking spray.
- In a large bowl, lightly beat the eggs. Add the pumpkin puree, sugar, brown sugar, oil, and milk. Stir well. Add the flour, corn meal, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Blend until completely incorporated into the wet ingredients.
- Pour batter in the prepared pan and bake 45 minutes, or until the middle of the top springs back when lightly touched.
- While cornbread is baking, make the maple butter: Cream the butter, powdered sugar, maple syrup, salt, and maple flavor with an electric mixer until smooth. Serve butter with the warm cornbread and store any leftover covered in the refrigerator.
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I would like to make this recipe as a single serving about 4 pcs. What are the measurements?
I don’t really recommend scaling down this recipe, perhaps you could consider making a full recipe and freezing any leftovers. But if you really want to, I guess you could cut the recipe (and all the ingredients) in half and bake in a 9″x5″ loaf pan. Those are my suggestions. Good luck!
This looks amazing! However, I am dairy free. Have you ever modified the butter with a non dairy substitute?