I’ve tried several gluten free cornbread recipes I found online from scratch, but always end up coming back to Trader Joe’s Gluten Free Cornbread Mix – we love it that much! I decided to jazz it up adding browned butter and pumpkin puree to the mix. It turned out super tasty and even better because it was so quick and easy to prepare! It has a nice crunch/crumble on the exterior, and light and moist on the inside.
You should definitely add this to your Thanksgiving menu or next holiday gathering, because people will love it.
Ingredients:
- 1 package Trader Joe’s Gluten Free Cornbread Mix
- 1 egg
- 4 oz (½) stick browned butter
- ½ cup pumpkin puree
- ½ cup milk of choice
- More butter and sea salt for garnish
Instructions:
- Preheat the oven to 375 F degrees.
- In a large cast iron skillet, melt butter over medium heat for 6-8 minutes, until the butter is an amber-golden brown, with brown bits at the bottom of the pan. Pour in a large heat proof container and allow the butter to cool.
- In a large mixing bowl, add cornbread mix, pumpkin puree, egg, and milk, then use a wooden spatula to combine. Add the cooled brown butter and mix once more.
- Pour the batter back in the cast iron skillet and spread evenly, then bake in the center rack of the oven for 20-25 minutes until a toothpick inserted comes out clean.
- Serve immediately and garnish with more butter and sea salt. This recipe can be made ahead 1 day in advance and stored in an airtight container at room temp for up to 3 days.
If you fancy this recipe, please leave a review and comment below, and be sure to tag me on your creations via Instagram and TikTok!
Eat well,
Jasmine
Semi-homemade Browned Butter Pumpkin Cornbread (Gluten free)
Ingredients
- 1 package Trader Joe’s Gluten Free Cornbread Mix
- 1 large egg
- 4 oz (½ stick) melted browned butter
- ½ cup pumpkin puree
- ½ cup milk of choice
- More butter and sea salt for garnish
Instructions
- Preheat the oven to 375 F degrees.
- In a large cast iron skillet, melt butter over medium heat for 6-8 minutes, until the butter is an amber-golden brown, with brown bits at the bottom of the pan. Pour in a large heat proof container and allow the butter to cool.
- In a large mixing bowl, add cornbread mix, pumpkin puree, egg, and milk, then use a wooden spatula to combine. Add the cooled brown butter and mix once more.
- Pour the batter back in the cast iron skillet and spread evenly, then bake in the center rack of the oven for 20-25 minutes until a toothpick inserted comes out clean.
- Serve immediately and garnish with more butter and sea salt. This recipe can be made ahead 1 day in advance and stored in an airtight container at room temp for up to 3 days.