Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian

Pumpkin Cornbread

Written By: Peggy Korody - Nov• 19•12

Serves: 12

 

Ingredients:

1 cup flour*

1 Tablespoon baking powder

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon light brown sugar

1 cup cornmeal

2 large eggs

1 cup pumpkin puree (canned is OK)

¼ cup canola oil

1 Tablespoon molasses

1 cup frozen corn kernels, thawed (optional)

Preheat oven to 400°F. Spray or butter an 8×8” square pan.

In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.

Lightly beat the eggs in a standard mixer, and then stir in the pumpkin, oil, and molasses.  Stir the wet ingredients, and if using the corn kernels, into the dry mixture just until combined, and then pour the batter into the prepared pan, smoothing the top.

Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

 Variations:  cornbread muffins, makes 12, bake 10-12 minutes.

*You can use a variety of flours, I use oat flour for this recipe, but all-purpose flour would work too.

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