Savory Pumpkin Cornbread
serves 16
Ingredients:
1/2 cup all purpose flour 1/2 cup wheat flour 1 tsp kosher salt 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1 cup cornmeal 1-1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 1 cup canned pumpkin puree 1/4 cup canola oil 2 tbsp honey 1/4 cup buttermilk (skim buttermilk works and was used in the nutrition analysis, but bread will be moister and richer with fattier buttermilk) |
Instructions:
1. Preheat the oven to 400 degrees F and grease an 8x8 baking pan with cooking spray. 2. Combine all dry ingredients with a whisk. 3. Combine all wet ingredients with a whisk. 4. Combine wet and dry ingredients. DO NOT OVER MIX. Only mix ingredients until combined and that there are no dry pieces in the batter. Over mixing will create a dense dough. 5. Pour into pan and bake for 25-30 minutes, or until a toothpick comes out clean and top is golden brown. 6. Allow to cool for 5-10 minutes before slicing. Serve with chili or with a drizzle of honey. Enjoy!! |