Recipe From: Laura
Drizzled with butter & honey, this irresistible pumpkin
'cornbread' is yum scrumptious! Kids loved this bread, especially when served
with their own lil' individual pumpkin with 'Soup-In-A-Pumpkin' cooked
inside.(similar to AUNT BEVERLY'S SOUP). I swap out the tomato base for Imagine
brand organic cream-of-chicken soup)
You could also serve with chili or your favorite fall time soup.
So there’s no actual cornmeal since its grain free, but the
combo of coconut flour and honey gives it that delicious cornbread taste.
Because pumpkin has so much moisture, you’ll find that this
pumpkin “cornbread” is more moist than the cornbread that you are used to.
Toast it in the oven before serving. Enjoy!
1 cup coconut flour (no substitutes)
¼ cup tapioca starch
1 tsp baking soda
½ tsp sea salt
3 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup coconut milk
¼ cup ghee,melted (preferred but may use coconut oil)
2-3 tbsp honey (omit for sugar-free option)
Preheat oven to 350 degrees.
Grease an 8x8 baking dish generously with ghee or coconut
oil.
In a large mixing bowl, stir together coconut flour, tapioca
starch, baking soda, and sea salt.
In another bowl, whisk together eggs, pumpkin puree, coconut
milk, ghee, and honey, if using.
Pour wet ingredients into dry ingredients and mix together.
Pour into the prepared baking dish, and spread out the
mixture evenly with a spatula.
Bake for 40-45 minutes until golden brown, and a toothpick
inserted at the center comes out clean.
Slice into squares and serve toasted with a pat of butter
and honey.
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