From Lauren: This recipe is from my friend Jean Choi, who regularly contributes her creative recipes here.
It’s finally pumpkin season! I personally don’t enjoy the weather cooling down because I love the summer too much, but I do get excited when I see pumpkins and squash popping up when I go grocery shopping. It’s one of my favorite vegetables to cook and eat, and it always makes me feel so cozy.
This Paleo Pumpkin “Cornbread’ is my first pumpkin recipe this season and I’m excited to share it with you. There’s no actual corn in this because it’s grain free, but the combination of coconut flour and honey gives it that cornbread taste that I miss so much.
Because pumpkin has so much moisture, you’ll find that this pumpkin “cornbread” is more moist than the cornbread that you are used to, so it’s best to toast it on a pan or in the oven before serving it with some butter or ghee, and a drizzle of honey.
About the ingredients in Paleo Pumpkin “Cornbread”
Coconut flour – Coconut flour acts very different from other grain-free, gluten-free flours and I don’t recommend substituting this flour with anything else.
Tapioca starch – If you don’t have this on hand, you can substitute it with arrowroot starch.
Pumpkin puree – I used canned pumpkin puree. Make sure you don’t accidentally use canned pumpkin pie filling, which is filled with sugar and other ingredients. If you can use fresh pumpkin that you cook and puree yourself, I bet it’ll taste even better!
Ghee – I personally like to use ghee in this recipe because I love the buttery taste it gives the cornbread, but if you don’t have it on hand or if you are ultra sensitive to dairy, you can use coconut oil instead with same results.
- 1 cup coconut flour
- ¼ cup tapioca starch
- 1 tsp baking soda
- ½ tsp sea salt
- 3 eggs
- 1 cup canned pumpkin puree
- ½ cup coconut milk
- ¼ cup ghee, melted and cooled
- 3 tbsp honey (omit for sugar-free option)
- Preheat oven to 350 degrees.
- Grease an 8x8 baking dish generously with ghee or coconut oil.
- In a large mixing bowl, stir together coconut flour, tapioca starch, baking soda, and sea salt.
- In another bowl, whisk together eggs, pumpkin puree, coconut milk, ghee, and honey, if using.
- Pour wet ingredients into dry ingredients and mix together.
- Pour into the prepared baking dish, and spread out the mixture evenly with a spatula.
- Bake for 40-45 minutes until golden brown, and a toothpick inserted at the center comes out clean.
- Slice into squares and serve toasted with a pat of butter and honey.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.