Thursday, October 10, 2013

Pumpkin Cornbread

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Hi there!
Have you missed me?
I've missed you!!

We have been doing a major kitchen renovation around here, which I am VERY excited about!!
I was without my kitchen for about 5 weeks, but I'm back in action now and will be sharing my shiny new appliances with you soon :)

It has been raining here in Virginia all day, so I thought soup and cornbread would be a perfect dinner for this dreary evening.  Since it is pumpkin season, I decided to add a little spice to the cornbread. 
I also wanted to make it a little healthier, so I used freshly ground whole wheat flour and whole grain cornmeal.  It was so good!



I can't wait to have it for lunch again tomorrow!





















Pumpkin Cornbread

1/2 cup all-purpose flour
1/2 cup whole wheat flour (I used soft white wheat in my wheat grinder)
1 T baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup whole grain cornmeal (I used Bob's Red Mill)
2 eggs
1 cup pure pumpkin
1/2 cup brown sugar
1/4 cup coconut oil
1 T molasses

Preheat oven to 400 degrees.  Spray 9-inch square bake dish with cooking spray.
Whisk together flours, baking powder, salt, cinnamon and nutmeg.  Add cornmeal and whisk again.
In a medium bowl, lightly beat eggs.  Whisk in pumpkin, brown sugar, oil and molasses.
Add wet ingredients to dry, mixing just until blended. 
Pour batter into bake dish.  Bake for 30 minutes or until lightly browned.
Cool on a wire rack for a few minutes before serving.

Recipe slightly adapted from Recipe Girl.




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