Get ready to transform your ordinary Monday into a culinary adventure with this mind-blowing Chipotle Cheddar Pumpkin Cornbread! This isn't just another boring side dish – it's a gluten-free masterpiece that will make your taste buds dance with excitement. Imagine the perfect blend of smoky chipotle, creamy pumpkin, and sharp cheddar cheese, all packed into a moist, golden cornbread that's so delicious, you'll forget it's completely meatless and gluten-free!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free flour
- 1/2 cup pumpkin puree
- 1 cup almond milk
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon chipotle powder
- 1 tablespoon baking powder
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease an 8x8 inch baking pan with cooking spray or vegan butter.
- In a large mixing bowl, whisk together the cornmeal, gluten-free flour, chipotle powder, baking powder, and salt until well combined.
- In a separate bowl, mix the pumpkin puree and almond milk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
- Fold in half of the shredded cheddar cheese, reserving the remaining cheese for topping.
- Transfer the batter to the prepared baking pan and spread evenly with a spatula.
- Sprinkle the remaining cheddar cheese on top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes before slicing.
- Cut into 8 equal pieces and serve warm as a side dish or snack.
Tips
- Make sure all ingredients are at room temperature for the smoothest batter possible.
- Don't overmix the batter – this can lead to tough, dense cornbread. Mix just until the ingredients are combined.
- For extra moisture, you can add a tablespoon of honey or maple syrup to the wet ingredients.
- Use a high-quality gluten-free flour blend for the best texture.
- Let the cornbread cool slightly before cutting to help it set and make slicing easier.
- For a crispy top, broil the cornbread for 1-2 minutes after baking, watching carefully to prevent burning.
- Store leftovers in an airtight container and reheat in the oven or toaster oven to maintain crispness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
