Gluten Free Vegetarian Pumpkin Cornbread Skillet
 
Prep time
Cook time
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Try a twist on tamale pie with this Fall favorite Gluten Free Vegetarian Cornbread Skillet. It's one pot comfort food at its finest!
Author:
Recipe type: Main
Serves: 8 servings
Ingredients
  • For the filling:
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 2 small carrots, diced
  • 1 red bell pepper, seeded and chopped
  • salt and pepper for seasoning
  • 1 zucchini, chopped into bite sized pieces
  • 3 cloves of garlic, minced
  • 1 can black beans
  • 1 teaspoon lime juice
  • ⅓ cup gluten free taco seasoning (I used McCormick brand)
  • For the cornbread topping (adapted from Good Life Eats):
  • 1 egg, lightly beaten
  • ½ cup milk (I used 1%)
  • ½ stick of butter (4 tablespoons), melted or coconut oil
  • ½ cup canned 100% pumpkin puree
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar or brown sugar
  • ¼ teaspoon vanilla
  • ¼ cup sweet sorghum flour
  • ¼ cup brown rice flour
  • ¼ cup white rice flour
  • ¼ cup potato starch
  • 1 tablespoon tapioca starch
  • ¼ teaspoon xanthan gum
  • ½ cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup shredded pepper-jack cheese
  • Toppings:
  • ½ cup shredded sharp cheddar cheese
  • lettuce
  • diced tomatoes
  • sliced olives
  • avocados
  • sweet corn
  • sour cream
Directions
  1. Preheat oven to 400 degrees.
  2. Heat 2 tablespoons olive oil in a cast iron skillet. Once oil is hot enough that a drop of water sizzles, add diced onion, carrots, and bell pepper. Season with a few shakes of salt and pepper. Stir and cook slightly under medium heat for 6 minutes or until onions are tender. Add zucchini and garlic and cook an additional 2 minutes.
  3. Add black beans (with liquid from can), lime juice, and taco seasoning. Bring to a simmer and cook for 2-3 minutes until thickened, stirring frequently. Remove from heat.
  4. To make cornbread topping, in a medium sized mixing bowl whisk together egg, milk, melted butter, pumpkin puree, maple syrup, coconut sugar, and vanilla until smooth.
  5. In a smaller separate bowl, whisk together sorghum flour, brown rice flour, white rice flour, potato starch, tapioca starch, xanthan gum, cornmeal, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to wet and stir with a wooden spoon or spatula until all mixture is wet and well combined. Fold in shredded pepper-jack cheese.
  6. Scoop tablespoon dollops of batter over veggie mixture, spreading out evenly over the top. Sprinkle top with shredded sharp cheddar cheese.
  7. Bake pan in oven at 400 degrees for 15-18 minutes or until filling is bubbly and cornbread is golden brown and cooked through (should bounce back at touch of a finger and toothpick inserted into center come out clean).
  8. Remove from oven and let sit for 5-10 minutes before serving. Garnish with desired toppings.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-vegetarian-pumpkin-cornbread-skillet/