Gluten Free Pumpkin Cornbread

As usual, I started out with a recipe that was found on the internet. Then I considered the fact I have to eat gluten free; took in consideration the nutritionist wants me to go dairy free, what I actually have to work with and came up with this delicious gluten free pumpkin cornbread.

Ingredients to make Gluten Free Pumpkin Cornbread:

• 2 Cups of yellow cornmeal
• 2 Cups of gluten free all purpose flour; I use Bob Red Mills
• 2 Tbsp. baking powder
• 1 Tsp. baking soda
• 1 1/2 Tsp. salt
• 2 Tsp. ground cinnamon
• 1/2 Tsp. nutmeg
• 2 Cup pumpkin puree`
• 1 Cup Coconut milk
• 2/3 Cup Coconut sugar
• 1/2 Cup avocado oil
• 4 eggs

*** Instead of the first 5 ingredients, you can use Bob Red Mills Gluten Free Cornbread mix; which also has the xanthan gum in it. This is what I actually did, as I couldn't find cornmeal in town to make from scratch.

Instructions to Make Gluten Free Pumpkin Cornbread:

1. Preheat the oven to 375 F. degrees and grease a 9 inch x 9 inch glass pan.
2. In a large mixing bowl, either use first 5 ingredients or Bob Red Mills Gluten Free Cornbread mix. Add cinnamon, nutmeg, pumpkin puree`, coconut milk, coconut sugar , avocado oil and eggs.
3. Mix until blended and pour into the greased pan.
4. Bake until golden brown and toothpick comes out clean. 40-45 minutes.

***To make muffins, 375 F. degree for 25 minutes.