Gluten Free Pumpkin Cornbread
Dempsey Bakery Paula's Cornbread Mix
unsweetened pure pumpkin puree
light brown sugar
Preheat oven 400 degrees F.
Grease 8x8 baking pan.
Combine cornbread mix and spice in a large mixing bowl. Set aside
In a separate bowl, beat eggs lightly with whisk.
Add pumpkin, brown sugar, oil, and molassas to egg mixture. Combine with whisk.
In the large bowl, make a well in the dry ingredients.
Pour the pumpkin mixture into the well. Stir until just blended.
Pour batter into greased baking pan.
Bake for 25-30 minutes, until the cornbread is browned and the surface has a slightly springy feel. A toothpick inserted into the center should come out clean.
Let cool for 15 minutes and cut in squares to serve. Enjoy.
Dempsey Bakery | 323 Cross St. Little Rock, AR 72201 | Phone: 501.375.2257 | dempseybakery.com