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Low FODMAP Pumpkin Cornbread with Maple Butter
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Low FODMAP Pumpkin Cornbread with Maple Butter

Served with Maple Butter and made with corn meal, pumpkin, and spices, this Low FODMAP Pumpkin Cornbread is gluten-free and gum-free.
Course Breakfast, Side Dish
Cuisine American
Keyword butter, cornbread, gluten-free, gum-free, low-fodmap, maple, pumpkin, spice
Prep Time 15 minutes
Cook Time 45 minutes
Servings 9 pieces

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:

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.