1 cup cornmeal
1 cup almond flour (can sub in regular all purpose or another gluten free flour of choice)
2 tsp salt
1 Tbsp baking powder
¼ cup honey (can sub maple syrup for #vegan version)
¼ cup coconut oil
1 flax egg (1 Tbsp ground flax + 3 Tbsp warm water)
1 cup almond milk (sub soy for nut free version)
1 cup of pumpkin puree
Optional: ½ tsp cinnamon & all spice for a spiced version and 1 cup of corn for texture
1. Preheat oven to 400.
2.Mix the cornmeal, flour, salt and baking powder (and cinnamon & all spice if using) in a bowl.
3. In a small sauce pan combine honey and coconut oil and heat until oil is melted. Remove from heat and mix in flax egg and almond milk.
4. Add oil mixture to dry ingredients and mix well (I used a large fork rather than hand blender). Add in corn (if using) and mix until well combined.
5. Scoop cornbread mixture into two small oiled bread pans (or one 7X7 square dish) and bake for 35 minutes.