I woke up this morning knowing that I was going to make chili.
I’ve been having this bug to make chili using adobo chipotle peppers, veggies and squash…but that’s a different post. The point of this post is: where there’s chili, there should be some cornbread! And as an extra plus for me, cornbread is one of those things that is pretty easily converted into a GF version. I sign up for blog email updates just like everyone else, and as I was checking my email this morning I saw an update from Jules Gluten Free blog about all of her great recipes using pumpkin as the main ingredient. Having just taken the whole family to our favorite pumpkin patch recently, I was in a cooking-with-pumpkin state of mind, and I checked out her email. There were all sorts of recipes she had worked out for using pumpkin, from pumpkin muffins to pumpkin pancakes, and there at the bottom of her list was pumpkin cornbread. I knew right away that I had found the match for my spicy, smoky chipotle chili. Continue reading Gluten Free Pumpkin Cornbread