3/4 cup cornmeal
1 cup + 2 T GF flour
1/2 cup + 1 T lite coconut milk (shaken)
1.5 tsp baking soda
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/2 tsp salt
2 T molasses
1/2 cup + 1 T maple syrup
Make sure your liquids are at room temperature before beginning. Cold liquids make batters thicker and this batter will already come out thick.
Preheat the oven to 400°F and prepare an 8 x 8 in. square glass dish or a pie dish. You can spray it to prevent sticking, but this will also work just fine without oil!
In a large bowl, combine the flour, cornmeal, baking soda, pumpkin spice and salt. Whisk well.
In a separate medium bowl, combine the pumpkin, milk, syrup and molasses and whisk well.
Pour over the dry ingredients and use a large whisk to gently mix the ingredients just until moistened. Use a large spoon if needed to mix towards the end, but stop mixing as soon as it’s moistened and combined. You never want to overmix batters with gluten. The batter will be thick, do not be tempted to add more milk!
Add the batter to the baking dish. Spread the batter around evenly in the dish with the back of a spoon. It will seem quite low in the dish, but it rises a lot!
Bake for 15-17 minutes until a toothpick is clean from the center. It should be a warm golden brown. Cool 30 minutes before slicing to allow the cornbread to finish cooking and slice smoothly.