Who put that pumpkin in my cornbread? Who put that cornbread in my pumpkin? Mmmm, two great tastes that taste great together. Ok, for those of you old enough to remember the commercial for peanut butter cups I did steal that line but it’s so true. I love cornbread and I love pumpkin and what a fabulous combination they make. There are many different ways to make cornbread, some savory with onions, peppers and spices and then the sweet cornbreads which are my favorite. This pumpkin cornbread is of the slightly sweet variety and I especially love it with a little cinnamon honey drizzled over the top.

Kristy

Ingredients:

  • 1 cup pureed pumpkin (not pumpkin pie filling)
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 1 tbsp safflower or sunflower oil plus a little to oil the baking dish
  • 1/4 cup raw honey
  • 2 eggs
  • 1 1/2 cups organic stone ground cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Preparation:

  1. Preheat the oven to 400 degrees. Oil an 8 x 8 baking dish and heat for 5 minutes in the oven. You can also use a mini loaf pan or muffin tin.
  2. In a large bowl blend together the pumpkin, milk, yogurt, oil and honey.
  3. Beat in the eggs.
  4. In a small bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
  5. Mix the dry ingredients into the wet and blend well but don’t over mix the batter.
  6. Spoon the batter into the heated baking dish and place into the oven.
  7. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. If using a mini loaf pan or muffin tin baking time will be shorter so check after 25 minutes or so for doneness.
  8. Remove from the oven and cool for 15 minutes before cutting.

Nutritional Info:

Makes 9 servings.

Serving size 1 piece.

Nutrients per serving (made with skim  milk and low fat yogurt): Calories: 185, Cal. from Fat: 33, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 35g, Fiber: 3.5g, Sugars: 10g, Protein: 5.5g, Sodium: 364.5mg, Chol: 48mg

Notes:

Store in an airtight container or zip bag for up to 3 days.

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2 Comments

 
  1. Kathy says:

    This recipe looks fantastic! I’m not supposed to be eating sugar or honey though. Is there anything I can do to the recipe in order to eliminate the honey? Maybe increase/add something else?

    • Kristy says:

      Hi Kathy, is there any ‘clean’ sweetener that you currently use that you could substitute with? If not, you could try substituting the honey for unsweetened apple butter. Apples and pumpkin go really well together so it should still be very flavorful. Good luck, Kristy

 
 

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