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The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!