Ingredients:

  • 1 cup (160g) fine-ground yellow cornmeal
  • 1 cup (140g) gluten-free all-purpose flour blend
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (120g) pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted
  • 1 tbsp unsalted butter (for greasing)
  • 2 large (100g) eggs
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C) with an 8-inch cast iron skillet inside. Once hot, remove the skillet and grease it with 1 tbsp of butter.
  2. In a medium bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
  3. In a separate large bowl, whisk the pumpkin puree, melted butter, eggs, milk, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined.
  5. Pour the batter into the hot skillet and bake for 30–35 minutes, or until the edges are golden-brown and a toothpick inserted in the center comes out clean.