"This bread is very tasty, the perfect accompaniment to a winter bbq lunch. The chestnut flour brings it home for me. It pairs beautifully with the pumpkin flavour."
Gluten free pumpkin and chestnut cornbread
5
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 pieces Clove,
- 1 thumb fresh Ginger
- 1 teaspoons Cumin seeds,
- 110 grams Butter,
- 2 Honey,
- 2 large Eggs
- 250 milliliter Buttermilk
- 1 cuo Pumpkin puree
- 1 cup Chestnut flour
- 1 cup Yellow corn, flour
- 1 tablespoons Baking powder
- 1 teasopon Salt
Method
Step 1
Melt butter and honey. Set aside Make a paste with spices
Step 2
In a bowl, mix your eggs, spices, buttermilk and pumpkin purée together.
Step 3
In a separate bowl, mix all your dry ingredients. Make a well in the center and pour half of your butter/honey mixture in.
Step 4
Add your wet ingredients to you dry ones and mix until fully combined. Put a greased cast iron skillet on your stove on high heat and add a tbsp of water.
Step 5
When the water starts dancing in your skillet, it's ready. Pour your batter in the skillet, lower the heat to low and cover. Cook for 30min.
Step 6
When cooked, brush the remaining half of butter/honey mix over the top and serve. Enjoy!