Holiday GF Pumpkin Cornbread

INGREDIENTS 

-1c fine cornmeal

-1c course cornmeal

-1/2t xanthan gum

-2t baking powder 

-1/2t baking soda 

-1t salt

-2t pumpkin pie spice

-1/4c avocado oil

-3T honey 

-2 eggs, lightly beaten

-3/4c pureed pumpkin or other squash

-3/4c condensed milk

DIRECTIONS 

Whisk dry ingredients.

Which first 3 wet ingredients in a separate bowl. Whisk in pumpkin and milk. Fold in dry ingredients. Don’t over mix. 

Add batter to prepared 8 inch square pan. Bake at 350 ~25 minutes.

 **Note— use the rest of the condensed milk to make Mrs. Jackson’s sweet potato pie (half the standard recipe makes an 8-inch pie) + put the rest of the pumpkin puree in some chili.